Bagna cauda
  • Serves icon Serves 4
  • Time icon Hands on time 30 min, simmering time 30-35 min

A creamy dip made from garlic and anchovies that’s perfect scooped up with crudités or crusty baguette for a light lunch or starter to share.

Nutrition: per serving

Calories
430kcals
Fat
39.8g (14.9g saturated)
Protein
9.5g
Carbohydrates
7g (5.4g sugars)
Fibre
3.1g
Salt
3.4g
Calories
430kcals
Fat
39.8g (14.9g saturated)
Protein
9.5g
Carbohydrates
7g (5.4g sugars)
Fibre
3.1g
Salt
3.4g

Ingredients

  • 6 garlic cloves
  • 200ml whole milk
  • 90g salted anchovy fillets – the best you can buy
  • 50g unsalted butter
  • 100ml extra-virgin olive oil
  • 50ml double cream
  • Crudités to dip – a mix of raw tenderstem broccoli, chicory, peppers, carrots and fennel
  • Crusty bread to serve

Method

  1. Put the garlic in a small pan with the milk and heat gently until steaming – don’t let it boil. Half-cover the pan and simmer gently for 30-35 minutes until the garlic is soft. Remove from the heat and mash the garlic into the milk. Return to the heat, add the anchovies and let them dissolve, stirring. Once smooth, add the butter and olive oil, stirring to combine and emulsify. Finally, add the cream, taste and season.
  2. Either pour into warmed bowls and serve, or blend until smooth. Serve with the raw vegetables and bread, using them to scoop up the sauce.

delicious. tips

  1. If you’re blending the bagna cauda you can make it up to 2 hours ahead. Keep at room temperature and warm just before serving. If you’re not planning to blend it, it’s best made just before serving or it might split.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Classic sauce recipes

Rhubarb and beetroot ketchup

Ketchup doesn’t have to be made from tomatoes – you can make variations of the...

Save recipe icon Save recipe icon Save recipe

Homemade dressings and sauces

Classic white (or béchamel) sauce

Making a classic white sauce – or béchamel as the French call it, occurs so much...

Save recipe icon Save recipe icon Save recipe

Classic sauce recipes

Basic curry sauce

This is a great home-made curry sauce, which can be frozen in batches and transformed...

Save recipe icon Save recipe icon Save recipe

Classic sauce recipes

Parsley sauce

Once you’ve made classic white sauce, try this easy variation with fresh parsley.

Subscribe to our magazine

Subscribe to delicious. magazine for HALF PRICE

Subscribe

Join our newsletter

Packed with menu ideas, recipes, latest competitions and more...

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.