‘Bagna Càuda’ inspired me to make this sauce. I love Anchovy & Garlic flavour of ‘Bagna Càuda’ but I don’t want to eat too much Oil. Based on my ‘Super Easy White Sauce (Béchamel Sauce)’, I used Olive Oil instead of Butter, and added Anchovy & Garlic. This sauce is so good with steamed Vegetables, as a side dish or a SNACK!
2 tablespoons Olive Oil
2 cloves Garlic *finely chopped
8 fillets Anchovy *finely chopped
2 tablespoons Plain Flour
1 cup Milk *add extra to make the sauce thinner
Salt & Freshly Ground Black Pepper
- Heat Olive Oil and Garlic in a saucepan over medium low heat. When aromatic, add Anchovy and stir with a wooden spoon. It won’t take long for the Anchovy to be cooked, add Plain Flour and stir.
- Add Milk, bring to the boil, then simmer, stirring constantly, until mixture thickens. Season with Salt and plenty of Freshly Ground Black Pepper.