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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.

Place the saucepan on a stovetop burner and turn the heat to medium-low. Add the salt and Champagne vinegar to the mixture.

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.

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.

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.


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.

Place the saucepan on a stovetop burner and turn the heat to medium-low. Add the salt and Champagne vinegar to the mixture.

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.

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.

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.
