Bagna Càuda is a warm Piedmontese dipping sauce made from garlic, anchovies, olive oil, and butter. Traditionally served in a communal pot with an assortment of fresh and cooked vegetables, it is a beloved autumn and winter dish that brings people together around the table.
Slice the garlic cloves in half and remove the green centers if present.
Cook the garlic slowly over low heat to mellow its flavor without browning it. Bagna Càuda is traditionally kept warm in a small earthenware warmer throughout the meal so the sauce remains silky and smooth.
Place the garlic in a small saucepan with the milk and simmer gently for 15 minutes until very soft.
Drain the garlic and mash it into a smooth paste.
In a small fondue pot or saucepan, heat the olive oil over very low heat.
Add the garlic paste and stir until fully incorporated.
Add the anchovy fillets and cook gently, stirring constantly, until they completely dissolve into the sauce.
Stir in the butter until melted.
Add the heavy cream if a slightly milder sauce is desired.
Keep the sauce warm over very low heat without allowing it to boil.
Arrange the fresh and cooked vegetables on a large serving platter.
Serve the warm Bagna Càuda in the center for dipping.
