Bagna Cauda

Save Recipe
  • Level: Easy
  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
  • Yield: about 2 cups sauce
Share This Recipe


1/2 cup plus 2 tablespoons extra-virgin olive oil

4 to 5 cloves garlic, peeled and microplaned or minced

12 anchovies preserved in olive oil, drained and chopped

1/3 to 1/2 cup unsalted butter, cut into chunks

For dipping:

A variety of raw vegetables, including fennel, cauliflower, Belgian endive, sweet peppers and zucchini


  1. Put the oil in a pan with the garlic and anchovies and cook over low heat, stirring, until you have a melted, muddy mess. Everything should begin to meld together. Whisk in 6 tablespoons of butter, and as soon as it has melted, remove from the heat and give a few more beats of your whisk so that everything is creamy and amalgamated. Taste, and if you feel you want this as a dipping sauce - which is meant to be pungent but not acrid. If you want the sauce a little more mellow, whisk in the remaining 2 tablespoons of butter. Pour into a dish that, ideally, fits over a flame so that it does not get cold at the table.
  2. Dip in the crudites and eat.

Bagna Cauda

Bagna Cauda

Bagna Cauda

Bagna Cauda

Radicchio Bagna Cauda

Spring Vegetable Bagna Cauda

Bagna Cauda Vegetable Toss

Tilapia with Citrus Bagna Cauda