Pic of Bagna Cauda

Bagna Cauda

Show ingredients

Salad dressings & dips

Bagna Cauda

Side Serves 8 30 min
Originating in Northern Italy, this anchovy and garlic sauce is traditionally served as a dip with crudités and good bread. It's also lovely drizzled over steamed purple sprouting broccoli.


  • 8 garlic cloves, peeled
  • 200ml milk
  • 10 anchovy fillets, salted preferably
  • 100g softened butter
  • olive oil, to drizzle


Prep time: 10 min
Cooking time: 20 min
  • Step 1

    Cover the garlic with milk in a small pan and simmer until the garlic is soft.
  • Step 2

    Pour the entire contents of the pan into a food processor, along with the anchovy fillets and process until smooth. Slowly add about 100g softened butter and drizzle in olive oil to taste.
  • Step 3

    You should have a sloppy emulsified sauce. If the sauce separates (or splits) it can be brought back by warming gently while whisking.