Bagna Cauda Recipe

Name: Bagna Cauda
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 cup extra-virgin olive oil; 5 tablespoons minced garlic; 1 stick unsalted butter, cut into pieces; 8 to 10 anchovy fillets, chopped; 1/2 teaspoon fresh lemon juice; 1/4 teaspoon kosher salt; 1/8 teaspoon freshly ground black pepper; 2 pinches cayenne pepper; Raw vegetables for dipping: celery sticks, red and/or yellow bell pepper strips, carrot sticks, fennel strips, radishes (halved or quartered, depending upon size); Steamed vegetables for dipping: asparagus spears, artichokes (trimmed, chokes removed, leaves separated, heart sliced); Cubes or slices country style bread, for dipping

Servings: persons

1 cup extra-virgin olive oil
5 tablespoons minced garlic
1 stick unsalted butter, cut into pieces
8 to 10 anchovy fillets, chopped
1/2 teaspoon fresh lemon juice
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 pinches cayenne pepper
Raw vegetables for dipping: celery sticks, red and/or yellow bell pepper strips, carrot sticks, fennel strips, radishes (halved or quartered, depending upon size)
Steamed vegetables for dipping: asparagus spears, artichokes (trimmed, chokes removed, leaves separated, heart sliced)
Cubes or slices country style bread, for dipping

1
In a saucepan, heat 1/4 cup of the oil over medium heat.
2
Add the garlic and cook, stirring, until fragrant and soft, about 1 minute.
3
Add the remaining 3/4 cup oil and the butter and cook gently, stirring, to melt the butter.
4
Add anchovies, lower the heat to low, and cook, stirring, until the anchovies dissolve, 5 to 10 minutes.
5
Remove from the heat and stir in the lemon juice.
6
Adjust the seasoning to taste with salt, pepper, and cayenne (keeping in mind that the anchovies are salty).
7
Decoratively arrange the vegetables on a large platter and season lightly with salt.
8
Transfer the anchovy mixture to an earthenware pot, or fondue pot fitted with a flame underneath, and place in the middle of the vegetables.
9
Keep the sauce hot over a small flame.
10
Serve immediately with long handled forks for dipping the vegetables into the sauce.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup extra-virgin olive oil, 5 tablespoons minced garlic, 1 stick unsalted butter, cut into pieces, 8 to 10 anchovy fillets, chopped, and more.

Yes, Bagna Cauda falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bagna Cauda

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