Creamy Bagna Cauda Ii Recipes

Steps:

• Put the oil in a pan with the garlic and anchovies and cook over low heat, stirring, until you have a melted, muddy mess. Everything should begin to meld together. Whisk in 6 tablespoons of butter, and as soon as it has melted, remove from the heat and give a few more beats of your whisk so that everything is creamy and amalgamated. Taste, and if you feel you want this as a dipping sauce - which is meant to be pungent but not acrid. If you want the sauce a little more mellow, whisk in the remaining 2 tablespoons of butter. Pour into a dish that, ideally, fits over a flame so that it does not get cold at the table.
• Dip in the crudites and eat.

Steps:

• Blend butter, anchovies, garlic, half& half, and mushroom soup in a blender or food processor.
• Pour in a heavy saucepan or fondue pot and heat until warm.
• DO NOT BOIL!
• Serve in a fondue pot or small slow cooker.
• Dip bread cubes or veges in warm sauce.

Steps:

• Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until tender. Reduce heat to low. Mix in anchovy filets and heavy cream. Cook and stir until thickened. Remove from heat, cover and chill in the refrigerator approximately 2 hours.
• Return the mixture to medium heat, stirring occasionally, until bubbly. Serve hot.

Steps:

• Heat the oil and butter in a small saucepan until the butter melts. Add the garlic and anchovies and continue to cook, stirring and mashing the anchovies until they fall apart. Season with pepper and some salt if necessary. Serve warm as an appetizer with raw vegetables for dipping.

Steps:

• Saute garlic in butter until light brown but NOT SCORCHED.
• Add anchovy filets, then cream.
• Hold out about 1/2 cup cream and combine with cornstarch.
• Stir thickener into mixture.
• Bring to a SIMMER but DO NOT BOIL.
• Stir constantly until thickened.
• You can place this in a fondue pot and serve with small, bite size assorted veggies or bread cubes.
• Some suggestions are carrot slices, artichoke hearts, cherry tomatoes, celery slices, cabbage leaves, Belgian Endive, broccoli florets, etc.
• Guests can dip their choice into the warm sauce.

Steps:

• Combine the butter and oil in a saucepan and add the garlic. Cook over the lowest heat for 15 minutes without letting the mixture boil.
• Chop the anchovies and add to the oil. Stir until the anchovies dissolve. Do not let the sauce boil or brown. Season with salt if needed. Keep hot over a candle or spirit lamp. (See note.)
• Prepare an assortment of raw vegetables, like cucumber, cauliflowerettes, strips of green pepper, celery, carrots and endive. Serve separately for dipping.

Steps:

• Brown garlic in oil in a deep skillet.
• Add anchovies and butter, stirring until hot.
• Reduce heat.
• Stir in cream and heat just til warm.
• Serve immediately, with any raw veggies or Italian bread for dipping.