Bagna Cauda

Total Time: 15 min
Prep: 10 min
Cook: 5 min
Yield: about 2 cups sauce|
Level: Easy


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


  1. For dipping:
  2. 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.
  3. 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.
  4. 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.

Dip in the crudites and eat.