Italy Bagna Cauda (Anchovy Sauce)
Bagna cauda is a hot, anchovy-flavored sauce from the Piedmont region of Italy. It is traditionally served as a dipping sauce for crudité and eaten with bread. In the local dialect, the dish's name means "hot bath." Recipe Servings: Serves 4–6
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 cloves garlic, crushed
- 1 1/2 oz (43 g) butter, melted
- 4 oz (113 g) anchovies, chopped
- Pepper to taste
- 1 cup (240 ml) olive oil
Directions
- Sauté garlic and anchovy in oil, stirring constantly until anchovies disintegrate.
- Add butter and season with pepper to taste.
- Serve immediately with vegetables and bread for dipping. If possible, keep warm over a small burner at the table.
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