Lemon Rosemary Bagna Cauda
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Cook time: 
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Serves: 6
  • 1 small tin of oil-packed anchovies, with the oil they're packed in
  • 6 cloves garlic
  • 1 Tablespoon fresh rosemary leaves
  • zest 1 lemon
  • ⅔ cups extra virgin olive oil
  • 4 Tablespoons butter
  1. In a small food chopper, combine anchovies (with their oil), garlic, and rosemary. Process until finely chopped.
  2. Add anchovy mixture to small saucepan with the oil, butter and lemon zest, and heat over low heat until the butter is melted and the flavors are infused.
  3. Serve warm with radishes for dipping.
Recipe by The Domestic Front at https://www.thedomesticfront.com/bagnacauda/