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Bagna cauda

An addictive blend of olive oil, anchovies, garlic and butter. Dip in.

By Lisa Featherby
  • 10 mins preparation
  • 10 mins cooking
  • Serves 6
  • Print
This classic dipping sauce is traditionally served in a terracotta pot over a candle flame, but it also works at room temperature. Pour in a little milk to add creaminess, or for a modern twist, follow the lead of chef and writer David Tanis by adding a dollop of crème fraîche. As for things to dip, go for whatever suits the season – we've chosen roasted winter vegetables and bitter leaves.


  • 125 ml (½ cup) mild-flavoured extra-virgin olive oil
  • 125 gm butter, coarsely chopped, at room temperature
  • 12 high-quality anchovy fillets
  • 5 garlic cloves, finely chopped
  • Raw and cooked vegetables for dipping, such as roasted Jerusalem artichoke, cauliflower and beetroot, and radicchio leaves
  • Crusty bread (optional), to serve


  • 1
    Process oil, butter, anchovies and garlic in a blender until smooth, then transfer to a saucepan over low heat. Stir occasionally until the flavour of the garlic softens and mixture splits (8-10 minutes). Season to taste and serve with roasted vegetables, bitter leaves and crusty bread on the side.