Ingredients:

  • 1 cup (packed, approx. 150 g) fresh Garlic Cloves, peeled and thinly sliced
  • 1/4 cup (60 ml) Whole Milk or Heavy Cream (for pre-soaking)
  • 3 oz (85 g) oil-packed Anchovy Fillets, drained well
  • 1 cup (240 ml) Extra Virgin Olive Oil
  • 4 Tbsp (55 g) Unsalted Butter, cubed
  • Pinch Freshly Ground Black Pepper

Instructions:

  1. Prep the Garlic: Peel and thinly slice all garlic cloves. Aim for consistent, thin slices.
  2. Soak (The Secret Step): Place the sliced garlic in a small bowl and cover it with milk or cream. Let it soak for 30 minutes to leach out sulfur compounds.
  3. Rinse and Dry: Drain the milk/cream and thoroughly rinse the garlic under cold water. Pat the slices dry with a tea towel.
  4. Initial Warmth: Place the olive oil and the prepared garlic slices into a heavy-bottomed saucepan.
  5. Start Low: Place the saucepan over the lowest possible heat setting. The oil should barely bubble.
  6. Cook Gently: Stir occasionally. Continue cooking the garlic for 30–40 minutes until it is completely soft, translucent, and nearly dissolving. It must not take on any colour.
  7. Dissolve Anchovies: Add the drained anchovy fillets to the saucepan. Continue stirring very gently over the low heat.
  8. Melt Down: Cook for an additional 10–15 minutes until the garlic and the anchovies are melting completely into the oil, forming a thick, uniform paste or sauce.
  9. Emulsify: Remove the pan from the heat. Stir in the cubes of cold butter, one at a time, until they are fully incorporated and the sauce is creamy and rich. Season with black pepper.
  10. Serve Warm: Transfer the Bagna Cauda immediately to a traditional ceramic chafing dish or fondue pot with a warming element to keep it gently hot throughout the meal.