Buttermilk Bagna Cauda

Name: Buttermilk Bagna Cauda
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 fillets anchovy fillets; 2 Tbsps buttermilk; 2 Tbsps buttermilk; 3 garlic cloves, peeled and halved lengthwise; 59 milliliters olive oil; 1 small Fresh and lightly blanched vegetables, like asparagus, green beans, cauliflower, Romanesco broccoli, carrots, etc., at room temperature; 1 pinch salt, more if needed; 2 sprigs thyme; 3 Tbsps unsalted butter; 3 Tbsps unsalted butter

Buttermilk Bagna Caudan is a gluten free, primal, and pescatarian hor d'oeuvre. This recipe serves 4. One portion of this dish contains about 3g of protein, 45g of fat, and a total of 423 calories. This recipe covers 5% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. If you have salt, buttermilk, butter, and a few other ingredients on hand, you can make it.

Instructions

Drop the garlic and thyme into a small saucepan, add the butter and melt over low heat. Simmer the garlic (pulling the pan off the heat if the butter ever bubbles actively) until it's softened, about 10 minutes.

Ingredients you will need

Butter