Bagna Cauda

Cuisinart original


This delicious sauce that originates from Piedmont, Italy, is perfect for dipping vegetables and bread. Use as a centerpeice for your next crudité platter.


Makes about 1½ cups/ Serves 4 to 6


1          cup extra virgin olive oil, divided

¼         cup (4 tablespoons) unsalted butter*

large garlic cloves, finely chopped (approximately 2 to 3 tablespoons chopped)

4          anchovy fillets, chopped

¼         teaspoon crushed red pepper

Nutritional information


Nutritional information per serving (1 tablespoon):
Calories 118 (99% from fat) • carb. 0g • pro. 0g

• chol. 7mg • fat 13g • sat. fat 3g • sod. 26mg
• calc. 1mg • fiber 0g



Put ½ cup olive oil and chopped garlic into a small saucepan over medium-low heat. Be very careful to keep the heat low enough so the garlic does not color. Warm the garlic for about 5 minutes until soft.

Stir in butter, remaining olive oil and anchovies. Warm through over medium heat until anchovies are melted. Stir in crushed red pepper.

Serve immediately.

*It is possible to use all olive oil instead of the oil/ butter combination.