Bagna Cauda Recipe

Olive oil: A smooth, fruity oil that forms the base of the sauce and helps cook the garlic gently.

Garlic: Adds a strong, aromatic flavor that’s the heart of this dish.

Anchovies: Small, salty fish fillets that dissolve into the sauce, giving it a deep umami taste.

Unsalted butter: Adds creaminess and richness, balancing the sharpness of the garlic and anchovies.

One of the most important steps in this Bagna Cauda recipe is gently melting the butter into the warm olive oil after the garlic and anchovies have cooked. Here’s how to do it so everything blends smoothly and tastes just right:

1. After you’ve cooked the garlic and anchovies until the garlic smells amazing and the anchovies have mostly melted, turn the heat down to low. This keeps things from getting too hot and burning.
2. Cut your butter into smaller pieces before adding it. This helps it melt faster and mix evenly.
3. Slowly add the butter to the pan, then use a whisk or a spoon to stir it gently but constantly. Keep stirring until the butter is completely melted and the sauce looks smooth and creamy.

Doing this step carefully makes the Bagna Cauda silky and rich instead of oily or separated. If the heat is too high, the butter can break down and the sauce might look greasy or lumpy. Taking your time here means your sauce will coat your vegetables or bread perfectly.

When I first tried this, I added the butter all at once on medium heat and ended up with a sauce that looked a little curdled. Now I always lower the heat and add the butter slowly. It’s a small step that makes a big difference! Plus, whisking it in feels kind of relaxing—like you’re turning simple ingredients into something special.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it a good alternative for cooking.

• olive oil - Substitute with avocado oil: Avocado oil is rich in healthy fats and has a mild flavor, suitable for replacing olive oil in many recipes.

• garlic - Substitute with shallots: Shallots provide a milder, slightly sweet flavor that can complement the dish if garlic is unavailable.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though the flavor will be less intense. Use about ⅛ teaspoon of garlic powder per clove of garlic.

• anchovies - Substitute with fish sauce: Fish sauce can provide a similar umami flavor to anchovies. Use sparingly as it is quite potent.

• anchovies - Substitute with capers: Capers offer a briny, tangy flavor that can mimic the saltiness of anchovies in a dish.

• unsalted butter - Substitute with ghee: Ghee has a rich, nutty flavor and can be used in place of unsalted butter, especially for high-heat cooking.

• unsalted butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative to butter, though it will impart a slight coconut flavor to the dish.

• Allow the bagna cauda to cool to room temperature before storing.
• Transfer the bagna cauda to an airtight container. Glass jars with tight-fitting lids work wonderfully.
• Store the container in the refrigerator. The bagna cauda will keep for up to one week.
• When ready to use, reheat gently over low heat, stirring occasionally until warmed through. Avoid overheating to maintain the delicate flavors of the garlic and anchovies.
• For freezing, let the bagna cauda cool completely.
• Pour the bagna cauda into a freezer-safe container, leaving some space at the top to allow for expansion.
• Label the container with the date and contents.
• Freeze for up to three months.
• To thaw, transfer the container to the refrigerator and let it thaw overnight.
• Reheat gently over low heat, stirring occasionally, until the bagna cauda is smooth and warmed through.

• Gently reheat the bagna cauda in a small saucepan over low heat. Stir occasionally to ensure even heating and prevent the olive oil and butter from separating.
• Use a double boiler to reheat the bagna cauda. Place the sauce in a heatproof bowl over a pot of simmering water. Stir frequently until warmed through.
• For a quick method, microwave the bagna cauda in a microwave-safe dish. Heat in short intervals of 15-20 seconds, stirring in between, until it reaches the desired temperature.
• If you have a fondue pot, reheat the bagna cauda directly in it. Set the pot to a low heat setting and stir occasionally to maintain a smooth consistency.
• To maintain the best flavor and texture, avoid reheating the bagna cauda multiple times. Instead, reheat only the portion you plan to use.

• Saucepan: A medium-sized saucepan is essential for heating the olive oil and cooking the garlic and anchovies.

• Whisk: A whisk is used to combine the butter into the mixture smoothly.

• Knife: A sharp knife is needed to mince the garlic and chop the anchovies.

• Cutting board: A cutting board provides a stable surface for mincing garlic and chopping anchovies.

• Measuring cups: Accurate measuring cups ensure you use the correct amounts of olive oil and butter.

• Serving dish: A serving dish is used to present the bagna cauda with vegetables or bread for dipping.

• Stirring spoon: A stirring spoon helps mix the ingredients in the saucepan.

• Garlic press: A garlic press can be used to mince the garlic quickly and efficiently.

Prepare ingredients in advance: Mince the garlic and chop the anchovies ahead of time to streamline the cooking process.

Use pre-minced garlic: Save time by using store-bought pre-minced garlic instead of mincing it yourself.

Melt butter in microwave: Soften the butter in the microwave before adding it to the saucepan to speed up the melting process.

Keep heat consistent: Maintain a medium heat when cooking the garlic and anchovies to ensure they cook evenly and quickly.

Serve immediately: Have your vegetables or bread ready for dipping to enjoy the bagna cauda at its best.