Bagna Cauda Recipe
An intensely good sauce made from anchovies, garlic, butter, and olive oil, perfect for dipping fresh vegetables and crusty bread.
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Ingredients
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Sauce Ingredients
Method
Preparation Instructions
- 1
Prepare the Ingredients
Peel and finely chop the garlic cloves. Rinse the anchovy fillets under cold water and pat them dry with a paper towel.
- 2
Cook the Garlic
In a small saucepan, melt the butter over low heat. Add the chopped garlic and cook gently for about 5 minutes, until softened and fragrant, but not browned.
- 3
Add Anchovies
Add the anchovy fillets to the saucepan and cook for another 5 minutes, stirring frequently, until they dissolve into the mixture.
- 4
Incorporate Olive Oil
Slowly whisk in the extra virgin olive oil until well combined. Continue to cook over low heat for an additional 5 minutes.
- 5
Season the Sauce
Stir in the chopped parsley and season with black pepper to taste. Remove from heat.
- 6
Serve
Transfer the Bagna Cauda to a fondue pot or a small bowl and serve warm with fresh vegetables and crusty bread for dipping.
