Garlic Fondue Bagna Caude |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Intensely flavored dipping sauce for steamed but still crisp cauliflower, mushrooms, crisp fried sausage rounds, and raw crisp vegetables. From Betty Ginger in Toronto Ingredients:
2 heads of garlic, peeled and chopped |
1/4 cup of butter |
1 tin of anchovies |
1 pint of whipping cream |
Directions:
1. Peel and chop the garlic.
2. Cook gently in the melted butter very slowly.
3. Add the anchovies and mash into the garlic until they dissolve completely.
4. Add the pint of whipping cream and cook over medium to low heat until thickened, stirring constantly.
5. Serve with bread chunks, fried sausage rounds, cauliflower, steamed new potatoes, raw crisp vegetables.
6. Excellent
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