This is a great dip that needs to be served warm. For those of you who are scared of anchovies, think of of them as an umame delivery system. This is really about an intense, salty savoriness. As I said before, it goes well with bitter vegetables like endive, cauliflower and frisee. Also great for dipping bread.
1 clove of garlic, finely minced
12 anchovy fillets (packed in olive oil), finely chopped
2 tablespoons of olive oil
4 tablespoons of cold butter, chopped into 16 chunks
In a cold small saucepan (the smallest you can find), sautee the garlic and anchovy in the olive oil. Heat slowly under a low flame, whisking vigorously to break down the anchovy and and garlic. When the anchovy and garlic are a paste, add the butter one chunk at a time while whisking. This is essentially like making a beurre blanc and the cold butter melts into the bagna cauda and gets emulsified into the bagna cauda.