Chef John’s Bagna Cauda

Ingredients

• 6 cloves garlic, roughly chopped, or more to taste
• 1 pinch kosher salt
• 6 anchovy fillets
• 1/2 cup extra-virgin olive oil
• 3 tablespoons butter
• 2 teaspoons red wine vinegar
• 1 pinch red pepper flakes, or to taste

Directions

Grind garlic and salt together with a mortar and pestle. Add anchovies; grind with mortar and pestle until a coarse paste forms.

Heat olive oil in a skillet over medium heat. Whisk butter into oil until butter melts and foams, about 30 seconds. Reduce heat to low and stir garlic-anchovy mixture into oil mixture; cook and stir until flavors blend and mixture is hot, about 5 minutes. Remove from heat and stir red wine vinegar and red pepper flakes into oil mixture.