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Bagna Cuarda (Walnut Oil, Garlic & Anchovy Sauce)
This dipping sauce has been described as Italy's fondue! Serve with your fave vegetables or as a side with fish fillets...
  • 8-12 large cloves of garlic, peeled 
  • 1 cup milk 
  • 200 g anchovies
  • 1/4 cup (50 g) butter
  • 1/2 cup olive oil
  • 5-6 tablespoons walnut oil

Place the garlic in a small pot, with enough milk to cover and cook it over a very gentle heat for 10-15 minutes until the garlic is very soft. Discard milk if not evaporated. Chop the anchovies finely.

Wash the pan then squash the cooked garlic with a fork, and mix the olive oil into it, together with the butter, and heat the mixture over a very gentle flame for 40-50 minutes.
Stir in the anchovies with a wooden spoon to break them up, stir in the walnut oil, and continue heating over a gentle flame for 10 minutes, you want the sauce hot, but make sure the garlic doesn't fry or catch on the base on the pan.
Take off the heat and mash ingredients together.
Serve with raw and cooked vegetables:  lettuce, roasted capsicum, celery sticks, radish, carrot sticks, roasted beetroot, spring onion, artichokes, crunchy bread.