Bagna cauda recipe

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This traditionally serves as a dip for crudité, but it is equally delicious as a sauce spooned over grilled fish.

  • Yield: 6 to 8 Servings


  • ¼ pound (1 stick) French or other high-fat unsalted butter
  • ½ cup extra-virgin olive oil
  • 12 white anchovies, in vinegar or oil, finely chopped
  • 3 garlic cloves, finely minced
  • ½ teaspoon coarsely ground black pepper
  • ½ teaspoon crushed red pepper flakes
  • 3 tablespoons thinly sliced fresh basil
How to Make It
  1. In a medium skillet over low heat, heat the butter with the oil until the butter melts. Then add the anchovies and garlic. Cook and stir until the anchovies dissolve into the butter and oil and the garlic is soft but not brown, about 5 minutes.
  2. Remove from the heat, let cool a few minutes, until just warm, and stir in the black pepper, pepper flakes, and basil. Serve with crisp vegetables such as celery, for dipping, or spoon over grilled fish.

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