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Bagna Cauda

A pungent Italian dipping sauce made with olive oil, garlic, and anchovies, served warm with a selection of raw vegetables.

ItalianAppetiserGluten FreeLow CarbDipping Sauce

Estimated Nutrition

Per Serving Total
Calories 533.2 kcals 2132.8 kcals
Carbohydrates 6.6 grams 26.5 grams
Fat 54.6 grams 218.4 grams
Protein 3.8 grams 15.2 grams
Cook Time
10 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
120
g
Unsalted Butter
cut into cubes
NutsSeeds
4
cloves
Garlic
peeled and crushed
OilsFats
125
ml
Extra Virgin Olive Oil
Seafood
12
piece
Anchovies
preserved in olive oil, drained and chopped
Vegetables
500
g
Mixed Raw Vegetables
fennel, cauliflower, endive, celery, peppers and courgettes, cut into bite-sized pieces

Steps

  • Combine olive oil, garlic, and anchovies in a pan over low heat.
  • Stir the mixture for several minutes.
  • Whisk in 90g of butter until melted.
  • Remove from heat and whisk until the sauce is creamy and amalgamated.
  • Whisk in the remaining butter if a mellower flavor is desired.
  • Transfer to a fondue dish or warm bowl.
  • Serve immediately with prepared vegetable crudités.