I love bagna cauda, the warm Italian garlic-and-anchovy sauce, almost as much as I love my children. <br />This past week, a certain food52 member -- brooke's kitchen -- came up with this stunning Caesar dressing based on buttermilk, and this got me wondering what would happen if you combined pungent bagna cauda with a bit of taming buttermilk (and a thyme sprig or two)? <br />I will tell you: you get a pungent sauce that's a little rounder on the edges and more fragrant -- I won't say it's tangy, and I can't promise creamy, but you will get something subtly different, something you'll want to immediately plunge a blanched green bean or tiny carrot into.

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