Bagna Rotou

Name: Bagna Rotou (A Vinaigrette with Anchovies, Garlic, and Herbs)
Cuisine: France
Ingredients: 1 onion, grated; 3 tablespoons finely chopped parsley; 1 tablespoon finely chopped basil; 2 tablespoons red wine vinegar; 2 garlic cloves, peeled and crushed; 4 anchovy fillets, chopped (canned either in oil or in rough salt); salt; 6 tablespoons olive oil; freshly ground black pepper

A Vinaigrette with Anchovies, Garlic, and Herbs

Preparation info

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

You may serve this cold sauce with a basket of trimmed raw vegetables, with leftover meat or shellfish, or with cooked warm or cold vegetables.

Ingredients

2 tablespoons red wine vinegar
salt
6 tablespoons olive oil

Europe
France
Sauce
Pescatarian
Gluten-free
Mediterranean

Method

Mix the vinegar and salt in a bowl. Add the oil and pepper, then the rest of the ingredients. Taste to check the seasoning before serving.