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Bagna Cauda

Piedmontese · Appetizer · Sauce

A warm, savory Piedmontese dipping sauce made with garlic, anchovies, and olive oil, traditionally served with fresh vegetables.

EasyHigh proteinLow carb
The EZdish collectionAI-created recipe
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Bagna Cauda — recipe cover
35 minA little patience, a lot of flavor
Prep time15 min
Cook time20 min
Servings8 people
DifficultyEasy
The recipeTips & storage
Let's make something good

How to make it

5 steps. Take it one step at a time.

  1. Prepare the garlic

    Prepare the garlic by peeling and slicing it very thinly. If you prefer a milder taste, you can soak the slices in a little milk for 30 minutes, then drain and pat dry.

  2. Combine the extra virgin olive oil and butter

    In a heavy-bottomed saucepan, combine the extra virgin olive oil and butter over very low heat. Melt the butter gently.

  3. Add the sliced garlic

    Add the sliced garlic to the oil mixture. Cook over the lowest heat possible for about 10-15 minutes. The garlic should soften and become creamy but must NOT brown or fry.

    15 min

  4. Add the drained and chopped anchovy fillets

    Add the drained and chopped anchovy fillets. Continue to cook on low heat, stirring frequently with a wooden spoon, until the anchovies have completely dissolved into a paste.

    5 min

  5. Keep the sauce warm

    Keep the sauce warm and serve immediately in a communal pot with a candle or flame underneath to maintain the temperature.

A little kitchen wisdom

Traditionally served in a 'pedociola' (a terracotta warmer). Serve with raw vegetables like cardoons, peppers, and cabbage, or boiled potatoes.

What you'll need

Heavy-bottomed saucepanWooden spoonTerracotta warmer or fondue pot
Keep the good going

For now. And for later.

Make it ahead

Can be made up to 2 days ahead and gently reheated, but best served fresh.

Store & enjoy

Store in an airtight container in the refrigerator. The oil will solidify, so reheat gently on the stove. Reheat over low heat while stirring to re-emulsify the fats.

Allergens

Contains fish, milk.

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An AI-created recipe from the EZdish collection. Ingredient quantities and techniques have not been independently kitchen-tested. Published on this website . Updated . First published in the EZdish collection .

Bagna Cauda
Step 1 of 5

Prepare the garlic

Prepare the garlic by peeling and slicing it very thinly. If you prefer a milder taste, you can soak the slices in a little milk for 30 minutes, then drain and pat dry.