For Bagna Cauda sauce:
Add olive oil, butter, garlic and anchovy in pot and bring to a slight simmer. Cook for at least 1 hour to soften the flavors. Be very careful not heat too high, it can scorch easily. Check frequently. When ready add lemon zest and lemon juice.
Bagna Cauda sauce can be put into a fondue pot with a heating source to keep it simmering. Place the veggies and bread around the sauce and utensils to use to dip the veggies or bread into the warm sauce.
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