Bagna Cauda, Anchovy, Garlic and Butter Dip

Bagna Cauda is an insanely good garlic butter and anchovy dip or sauce from Piedmont in northern Italy. This beautiful sauce is traditionally served with raw seasonal veggies or crusty bread for dipping. Trust us, you won't be able to pull yourself away from this one!

Bagna Cauda is traditionally served rather like fondue with all your favourite people gathered around each taking turns to dunk in raw seasonal vegetables and crusty bread.

This Piedmontese sauce is umami-rich in flavour made with a boat load of anchovies, garlic, butter and olive oil. It's undeniably good and the solid way to keep cosy during the colder months.

We've seen many variations of Bagna Cauda, some use up to 1-2 heads of garlic per person which for us is knock-your-socks-off too much (although go with your own preference).

Some poach the garlic in milk first until soft and thick and add that to the anchovies which mellows the strength of the garlic.

There are also variations that add a splash of cream to the sauce along with the butter again to mellow the flavour although this will add richness.

Ingredient notes

• Olive oil – use extra virgin olive oil.
• Garlic – We use 6 large cloves of garlic which comes to about 50g. It's so important to use fresh garlic.
• Anchovies – use good quality salted anchovies stored in oil.
• Butter – since the anchovies are salted it's important to use unsalted butter to avoid salt overload!
• Raw vegetables for dipping – carrots, radicchio, chicory, peppers, radishes and celery all work well. See more suggestions below.

Step by step photos and instructions

Heat a little oil in a pan and add the anchovy fillets and crushed/minced garlic. Heat the anchovies and garlic until the anchovies dissolve and mix in with the garlic.

Give it long enough so the garlic is cooked but not browned or burnt. Add the butter then remove the pan from the heat.

Whisk the butter, anchovies and garlic together until it's all thoroughly combined then transfer the dip into a warm ramekin and serve with a nice glass of Piedmontese red wine.

Serve it with

Seasonal vegetables are traditionally served with Bagna Cauda such as cardoons, radicchio, chicory, radishes, fennel, carrots, peppers and even boiled or steamed potatoes.

Our favourite vegetable for dunking is red bell peppers. We find the sweetness of the pepper goes so well with the rich salty umami sauce. Oh and don't forget some crusty bread which is never a bad idea.

Recipe tips and FAQs

• Always cook on low – it's important to cook the Bagna Cauda on a low heat otherwise the garlic will burn and turn bitter.
• Keep it warm – traditionally Bagna Cauda is served in a terracotta dish called a fujot with a tealight underneath to keep it warm. If you don't have one, you can use a fondue pot or warm your serving dish up in the oven to keep the sauce warm for as long as possible.
• Wine for serving – serve the Bagna Cauda with a Piedmontese red such as Dolcetto d'alba, Barbera d'asti or Barbera d'alba.

How long does it last?

If you have leftovers you can store it in the fridge for 1-2 days.

Can we reheat Bagna Cauda?

Yes, reheat it slowly on a low heat until hot.

What does Bagna Cauda mean?

In Piemontese dialect Bagna means 'sauce' and Cauda mean 'hot' so the literal translation is 'hot sauce'.

More recipes from Piedmont to try

Italian Ragu and Stews

Piedmontese Hazelnut ragu

Sides

Ricotta Chicken Croquettes

Mains

Vitello Tonnato (Veal with Tuna Sauce)

Fresh Pasta

Homemade Agnolotti (step by step)

Ingredients

Makes 6 - 8 servings

• 12 anchovy fillets
• 6 large cloves garlic (crushed or minced (about 50g))
• 125 grams (1 stick plus 1 tablespoon) butter
• 2 tablespoons olive oil

Method

1. First, prepare your choice of vegetables and bread for dunking. You can choose whatever you prefer (see note 1).

2. Add the olive oil, garlic and anchovies to a cold pan. Heat on low for about 15 minutes until the garlic and anchovies have melted together. Don't turn up the heat of the garlic will burn.

3. Add the butter and stir in until melted. Transfer the sauce to a serving dish (see note 2) and serve with your choice of vegetables and crusty bread.

Kitchen notes

1. Vegetables for serving choose whatever seasonal vegetables you prefer. Usually, they are served raw such as cardoons, radicchio, chicory, bell peppers, fennel, carrots, celery, radishes or steamed potatoes or cauliflower. Crusty bread is also a great idea.
2. Keep it warm traditionally Bagna Cauda is served in a terracotta dish called a fujot with a tealight underneath to keep it warm. If you don't have one, you can use a fondue pot or warm your serving dish up in the oven to keep the sauce warm for as long as possible.
3. Always cook on low it's important to cook the Bagna Cauda on a low heat otherwise the garlic will burn and turn bitter.
4. Wine for serving serve the Bagna Cauda with a Piedmontese red such as Dolcetto d'alba, Barbera d'asti or Barbera d'alba.