Classic Bagna Cauda
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup unsalted butter
- ¼cup olive oil
- 6cloves garlic, peeled and sliced tissue-thin
- One 2-ounce can anchovy fillets, drained
- Salt, if needed
- Fresh vegetables, for serving
Nutritional analysis per serving (10 servings)
147 calories; 15 grams fat; 7 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 212 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the butter and oil in a saucepan and add the garlic. Cook over the lowest heat for 15 minutes without letting the mixture boil.
- Step 2
Chop the anchovies and add to the oil. Stir until the anchovies dissolve. Do not let the sauce boil or brown. Season with salt if needed. Keep hot over a candle or spirit lamp. (See note.)
- Step 3
Prepare an assortment of raw vegetables, like cucumber, cauliflowerettes, strips of green pepper, celery, carrots and endive. Serve separately for dipping.
- I left this line because it’s a great snapshot of a time when chafing dishes and double boilers were kitchen staples. Now I’d simply say, “Eat right away!”
Private Notes
Comments
That's a completely different flavor profile. Another great combination is soy sauce and melted butter for meat dishes. Of course, neither have anything to do with a classic bagna cuada.
An easier version uses butter, garlic, and miso (white for mild, red is saltier but has more robust flavor). Great on steamed baby broccoli or broccolini.
More like an abomination, adding soy, sauce or miso, to bagna cauda.
More like an abomination, adding soy, sauce or miso, to bagna cauda.
An easier version uses butter, garlic, and miso (white for mild, red is saltier but has more robust flavor). Great on steamed baby broccoli or broccolini.
That's a completely different flavor profile. Another great combination is soy sauce and melted butter for meat dishes. Of course, neither have anything to do with a classic bagna cuada.
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