Bagna Cauda With Butter

By Craig Claiborne and Pierre Franey

Updated March 17, 2025

  • Karsten Moran for The New York Times
Media 1 of 1
Total Time
15 minutes
Rating
4(66)
Comments
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This sauce is a Northern Italian classic, and tastes delicious on pretty much anything. It is a traditional dipping sauce for vegetables, but try drizzling it over roasted fish. Be sure to sop up all leftovers with good bread, and do not skimp on the anchovies.

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Ingredients

Yield:Three-quarters of a cup

  • 4 tablespoons olive oil

  • 1 tablespoon finely minced garlic

  • ½ cup dry white wine

  • 8 tablespoons butter, cut into small squares

  • 1 tablespoon finely chopped anchovies or anchovy paste

  • Freshly ground pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving

1 gram carbs; 42 milligrams cholesterol; 238 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 11 grams saturated fat; 25 grams fat; 77 milligrams sodium; 1 gram protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oil in a saucepan over medium-high heat and add the garlic. Cook briefly, stirring, without browning. Add the wine and cook until reduced by half.

  2. Step 2

    Add the butter, a little at a time, beating rapidly with a wire whisk. Stir in the anchovy, season with pepper and serve hot.

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Ratings

4 out of 5
66 user ratings
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Comments

Res Ipsa Loquitor

Can this sauce be refrigerated and reheated for later use?

Theresa SF Bay Area

Phenomenal with a beautiful California artichoke.

Pat Kight

In my experience, yes. Just be sure to reheat it and gently so the garlic doesn't burn, whisking to re-emulsify so the fats don't separate.

Willie Allen-Faiella

Addition of butter makes this version better emulsified than only olive oil. Great recipe!

Theresa SF Bay Area

Phenomenal with a beautiful California artichoke.

Res Ipsa Loquitor

Can this sauce be refrigerated and reheated for later use?

Pat Kight

In my experience, yes. Just be sure to reheat it and gently so the garlic doesn't burn, whisking to re-emulsify so the fats don't separate.

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