Sous Vide Bagna Cauda with Radishes

Refer to the recent article "Third-Generation Kitchen Technologies" to learn more about sous vide cooking.
By / Photography By Coco Morante | April 10, 2016


Fill a stockpot or other food-safe container with water and insert an immersion circulator into the water bath. Set the temperature to 190ºF.

Combine the butter, anchovy fillets and garlic in a quart-sized zipper-lock or vacuum-seal bag. Seal the bag, removing any excess air using the water displacement method or a vacuum sealer. 

Place the sealed bag in the preheated water bath and let cook for 3 hours, or until you can mash 1 of the garlic cloves by gently squeezing the bag. 

Remove the bag from the hot water bath and empty the contents into a wide-mouth Mason jar. Pour the olive oil into the jar. Use an immersion blender to process the mixture into a thick sauce. Serve warm or at room temperature, with radishes for dipping.

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  • 4 tablespoons unsalted butter
  • 1 (2-ounce) can anchovy fillets, drained
  • 1 bulb garlic, cloves peeled and left whole
  • 1/4 cup extra-virgin olive oil
  • 3 bunches radishes, washed and stripped of all but their inner leaves
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