Bagna Cauda, which means "hot bath," is a classic sauce from Piedmont, Italy. It is usually kept hot in a pot over a flame, but it can be presented at the table in a serving dish or in individual small bowls without the flame. Raw vegetables cut into bite-sized pieces are speared on a long, prong-like fork and held in the hot sauce for a few seconds.

Heat the oil and butter together in a double boiler. In another pan, cook the garlic in a bit of the oil until it is soft. Add the anchovy fillets, and cook until they dissolve into a paste, about 5 minutes. Add to the pot of hot oil and butter.

In Italy, the most common vegetables eaten with Bagna Cauda are fennel, cauliflower, cabbage, celery, artichoke hearts, endive, cucumbers, green onions and sweet peppers, but any vegetable that is good to eat raw will work fine.