Bagna Cauda With Butter

Name: Bagna Cauda With Butter
Total time: 15 min
Yield: Three-quarters of a cup
Cuisine: italian
Ingredients: 4 tablespoons olive oil; 1 tablespoon finely minced garlic; 1/2 cup dry white wine; 8 tablespoons butter, cut into small squares; 1 tablespoon finely chopped anchovies or anchovy paste; Freshly ground pepper to taste

By Craig Claiborne and Pierre Franey

Updated March 18, 2025

Bagna Cauda With Butter — Karsten Moran for The New York Times

Total Time: 15 minutes
Rating: 4(65)
Comments: Read comments

This sauce is a Northern Italian classic, and tastes delicious on pretty much anything. It is a traditional dipping sauce for vegetables, but try drizzling it over roasted fish. Be sure to sop up all leftovers with good bread, and do not skimp on the anchovies.

Featured in: A Taste That Counts

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Ingredients

Yield:Three-quarters of a cup

4tablespoons olive oil
1tablespoon finely minced garlic
½cup dry white wine
8tablespoons butter, cut into small squares
1tablespoon finely chopped anchovies or anchovy paste
Freshly ground pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Heat the oil in a saucepan over medium-high heat and add the garlic. Cook briefly, stirring, without browning. Add the wine and cook until reduced by half.
Step 2
Add the butter, a little at a time, beating rapidly with a wire whisk. Stir in the anchovy, season with pepper and serve hot.