Bagna Cauda
A warm, savory dip made from garlic, anchovies, and olive oil is slowly cooked to create a rich, flavorful sauce. Butter or cream is sometimes added to mellow the intensity, producing a velvety texture. The mixture is traditionally served warm in a communal pot, inviting diners to dip fresh vegetables or bread into the garlicky, umami-rich sauce. The anchovies dissolve in the oil, creating a deeply savory foundation.
During serving, the dip remains gently heated to maintain fluidity while the flavors meld. Raw or lightly blanched vegetables absorb the garlicky, salty richness, balancing the pungent anchovies. Bagna cauda relies on slow heat and simple ingredients to transform them into a communal, intensely flavored dipping sauce central to Piedmontese cuisine.
Small Plates
Italian
Servings: 4Ingredients
Dip
- 10 cloves of garlic, finely chopped
- ¼ cup olive oil
- ¼ cup small jar anchovies, drained and chopped
- ¼ cup butter
Vegetables
- 1 medium sweet onion, whole and unpeeled
- 1 carrot, cut into spears
- 1 celery stalk, cut into spears
- 1 cucumber, cut into spears or slices
- 1 baguette, sliced
Instructions
Vegetables
- Preheat oven to 400°F.
- Clean the dirt off the onion but leave the skin on. Rub olive oil on the outside of the onion and place it on a baking sheet in the oven for 45-50 minutes until it can be easily pierced with a knife.
- Cut up remaining vegetables into dippable pieces. Warm and slice baguette.
Dip
- Add the chopped garlic and oil to the cold sauce pan and place over a low heat.
- Simmer garlic in the oil until the garlic softens, about 10 minutes. Do not let the oil get hot enough to brown the garlic.
- Add the anchovies and stir until the anchovies are dissolved.
- Add the butter and stir until melted and combined.
- Transfer the bagna cauda to a candle warmer and serve with bread and vegetables.