RECIPE: Gomadashi Bagna Cauda

Saiki Eso Gomadashi adds a unique, Japanese twist to this warm Italian dipping sauce for fresh cut vegetables. A specialty of Piedmont, Italy, began caudal (which translates to "hot bath" involves soaking raw or crisp vegetables in a warm garlic oil sauce. Also pairs well with crusty bread and a glass of wine!

Servings: 2

Ingredients:

Instructions:

1. Fry the garlic in olive oil in a pan over low heat.
2. When fragrant, add the Saiki Eso Gomadashi and sautė lightly.
3. Add the cream and let simmer for a minute. Serve as a dipping sauce for fresh cut vegetables such as cauliflower or broccoli (blanched for 2 to 3 minutes), celery or carrot sticks, julienne peppers or any other seasonal vegetables. Can also be served with fresh, crusty bread.