Bagna cauda


  • 125ml/4fl oz extra virgin olive oil

  • 4-5 cloves of garlic, peeled and crushed

  • 12 anchovies preserved in olive oil, drained and chopped

  • 120g/4oz unsalted butter, cut into cubes

To serve
  • Selection of raw vegetables such as fennel, cauliflower, endive, celery, peppers and courgettes, cut into bite-sized pieces

Preparation method

  1. Put the olive oil in a pan with the garlic and anchovies and stir over a low heat for a few minutes.

  2. Whisk in 90g of the butter, and as soon as it has melted, remove from the heat and whisk a few more times so that everything is creamy and amalgamated.

  3. Taste, and if you feel you want this dipping sauce, which is meant to be pungent but not acrid, a little more mellow, then whisk in two more tablespoons of butter.

  4. Pour into a fondue dish over a flame or just serve in a very warm bowl.

  5. Serve with the vegetable crudités for dipping.

Less than 30 mins preparation time

Less than 10 mins cooking time

Serves 4

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This recipe is from...

Saturday Kitchen bbc_one Saturday Kitchen

Next on


10:00am Saturday 28 November

James Martin presents with help from chefs Jason Atherton and Russell Norman.

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