Bagna Cauda
HB-16360 · Hand-built original · Korean
A warm Italian-style dipping sauce of olive oil, garlic, anchovy and crab tomalley sauce, served with vegetables and crackers.
KoreanSauceGluten-freeDairy-freeEgg-free
Main ingredient: olive oil
Pairs well with: raw vegetables, crackers, bread, grilled vegetables
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 2/3 paper cup olive oil
- 5 cloves garlic
- 1 tablespoon minced anchovy
- 1 1/2 tablespoons crab tomalley sauce (gettakjijang)
Method
- Slice the garlic cloves into thin slivers.
- Pour the olive oil into a small pot, add the garlic slivers, and warm them slowly over low heat until the garlic softens and scents the oil without colouring.
- Stir the minced anchovy through the warm garlic oil until it melts in.
- Add the crab tomalley sauce and warm the bagna cauda through, then carry it to the table while it is still hot for dipping.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).