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Bagna Cauda

A warm, savory Piedmontese dipping sauce of garlic, anchovies, butter, and olive oil served with bread and vegetables.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Italian, Piedmont
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 ounces 113 grams unsalted butter
  • 1/2 cup 120 milliliters extra-virgin olive oil
  • 8 to 10 anchovy fillets in oil about 2 ounces, drained and finely minced
  • 6 to 8 garlic cloves minced very fine
  • 1/4 teaspoon red pepper flakes optional
  • Sea salt to taste (about 1/4 teaspoon)
  • Pinch of black pepper

Equipment

  • Small heavy-bottomed saucepan or fondue pot
  • Wooden spoon or silicone spatula
  • Mincing knife and cutting board
  • Measuring spoons
  • Small serving spoon or ladle

Method
 

  1. Cut and finely mince the garlic cloves until almost paste-like.
  2. Drain the anchovy fillets on paper towel and finely mince them into small flakes.
  3. Combine butter and olive oil in a small saucepan over medium-low heat and heat until the butter melts and foams gently, about 1 minute.
  4. Add the minced garlic and stir constantly for 2 to 3 minutes until fragrant and pale golden, ensuring it does not brown.
  5. Reduce heat to the lowest setting and stir in the minced anchovies, cooking 1 to 2 minutes until they dissolve into the sauce.
  6. Add red pepper flakes and stir for 30 seconds to release heat into the sauce.
  7. Remove from heat, taste on a small piece of bread, and season with sea salt and black pepper as needed.
  8. Transfer the warm bagna cauda to a fondue pot or heatproof serving dish and keep warm over a small candle or burner while serving.

Notes

Keep the sauce warm during serving to maintain a pourable consistency and prepare vegetables and bread beforehand since the sauce cooks quickly.