Bagna Cauda Butter

1. 1

   In a mortar with a pestle, or on a cutting board using a fork, mash garlic with salt into a paste. Add anchovy fillet and continue mashing until incorporated. Scrape into a bowl and add butter, parsley, and capers. Mix well.

2. 2

   Spoon across a piece of plastic wrap and roll up into a 1 1/2-in.-thick log. Refrigerate at least 1 hour or up to 1 week.

3. 3

   With a sharp knife, cut into slices about 1/4 in. thick to top oysters.

4. 4

   Note: Nutritional analysis is per oyster with 1 1/2 tsp. topping.

* Per serving · 4 servings · Values may vary.

No additional tips available.