Bagna Cauda

Method

1. Place a heavy based saucepan on medium low heat.

2. Add the rapeseed oil along with the oil reserved from the anchovies to the pot.

3. Add the finely chopped anchovies to the pot and cook for one minute.

4. Add the minced garlic and cook for a further 3 minutes.

5. Once the garlic and anchovies are softened and melted into the oil turn the heat up to medium high, stirring all the time as to not burn the garlic.

6. Add the white wine to the pot and boil to reduce by two thirds.

7. Add the cream to the pot and boil to reduce by half..

8. At this stage turn the heat down to the lowest possible temperature and gradually add a few cubes of the cold unsalted butter to the pot whisking to emulsify.

9. With each addition of butter to the pot whisk until the mixture is fully combined before adding any more.

10. Patience at the beginning of this process is essential so take your time. As you slowly add more of the butter the emulsion will become stronger and you’ll be able to add more butter at a time.

11. Once all the butter is added and you have a smooth sauce that coats the back of a spoon, add the lemon juice and taste to adjust the seasoning. Sometimes I like to finish this sauce with a little black pepper. You usually won’t need to add any salt to this recipe, depending on the saturation of salt in the anchovies you are using.

12. I love to serve this sauce with green vegetables, like blanched tender stem broccoli, roasted kalettes and wedges of cabbage or raw radishes, celery and kohlrabi. This accompanies a piece of steamed or baked fish excellently but also works well with a whole roast chicken or a steak.