Decadent Bagna Cauda
Decadent Bagna Cauda
Ingredients
- 1 tin anchovies, 1.73 oz / 49g, including the oil
- 4 tablespoons unsalted butter, cut into cubes
- 4 cloves garlic, microplane grated
- 1/4 teaspoon salt, or to taste
- 1 teaspoon Champagne vinegar, or to taste
- 1/2 cup heavy whipping cream
For Serving
- as needed raw vegetables, such as bell peppers, carrots, celery, or green beans
- as needed toasted bread, such as baguette or sourdough slices
Instructions
- 1
Add the entire tin of anchovies, along with the oil they are packed in, to a small saucepan. Add the cubed unsalted butter to the saucepan. Microplane grate the garlic directly into the saucepan.
⏱️ 3 min
- 2
Place the saucepan on a stovetop burner and turn the heat to medium-low. Add the salt and Champagne vinegar to the mixture.
⏱️ 2 min
- 3
Simmer the mixture very gently. Stir occasionally with a wooden spoon, breaking up the anchovies, until it no longer smells like raw garlic and all the anchovies have melted into a smooth consistency, about 10-12 minutes.
⏱️ 12 min
- 4
Pour in the heavy whipping cream. Stir well to combine all ingredients thoroughly. Bring the mixture just to a gentle boil, then immediately remove from heat.
⏱️ 3 min
- 5
The Bagna Cauda is now cooked. To keep it warm while serving, transfer the dip to a fondue pot with a tea light or a similar heat stand. Serve immediately with a variety of raw vegetables and toasted bread.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Decadent Bagna Cauda
- 1 tin anchovies, 1.73 oz / 49g, including the oil
- 4 tablespoons unsalted butter, cut into cubes
- 4 cloves garlic, microplane grated
- 1/4 teaspoon salt, or to taste
- 1 teaspoon Champagne vinegar, or to taste
- 1/2 cup heavy whipping cream
For Serving
- as needed raw vegetables, such as bell peppers, carrots, celery, or green beans
- as needed toasted bread, such as baguette or sourdough slices
Instructions
- 1
Add the entire tin of anchovies, along with the oil they are packed in, to a small saucepan. Add the cubed unsalted butter to the saucepan. Microplane grate the garlic directly into the saucepan.
⏱️ 3 min - 2
Place the saucepan on a stovetop burner and turn the heat to medium-low. Add the salt and Champagne vinegar to the mixture.
⏱️ 2 min - 3
Simmer the mixture very gently. Stir occasionally with a wooden spoon, breaking up the anchovies, until it no longer smells like raw garlic and all the anchovies have melted into a smooth consistency, about 10-12 minutes.
⏱️ 12 min - 4
Pour in the heavy whipping cream. Stir well to combine all ingredients thoroughly. Bring the mixture just to a gentle boil, then immediately remove from heat.
⏱️ 3 min - 5
The Bagna Cauda is now cooked. To keep it warm while serving, transfer the dip to a fondue pot with a tea light or a similar heat stand. Serve immediately with a variety of raw vegetables and toasted bread.
⏱️ 10 min