Bagna Cauda

Cook time 30 minutes
Servings 4


600ml milk
4 cloves garlic, peeled and sliced
1 sprig of thyme
8 anchovies
1 thick slice of stale sourdough, crust removed and torn up
Zest of ½ a lemon and ½ tsp of its juice
100ml olive oil
An array of crunchy vegetables to accompany (radish, cherry tomatoes, radicchio, celery, Dutch carrots, cucumber, capsicum)
Flat bread, optional
Pinch of white pepper

Bagna Cauda


Place the garlic, thyme and milk in to a pot and bring to the boil (be careful here as it may overflow). Turn down and simmer for 15 minutes. Remove from the heat – at this stage it would have curdled a bit, this is normal. Add the anchovies and bread and steep for five minutes.

Pour the milk mixture into a food processor and puree with a pinch of white pepper. With the motor still running start drizzling in the oil through the spout. Add the lemon zest and juice and check seasoning. The sauce should be smooth and glossy. Pour into a serving bowl and arrange next to the assortment of vegetables and grilled bread.