BAGNA CAUDA (Hot Olive Oil Sauce)

January 19, 2010 8:54:55 AM PST
The literal translation of this Piedmontese creation is "Hot Bath". This is the perfect cold weather antipasto. This sauce is served with raw or cooked vegetables. It is especially good with boiled potatoes and cardoons. Traditionally speaking the olive oil, butter and garlic are heated over a low flame for 10 minutes. The anchovies are added to the pan and mashed using a fork.

I have taken the liberty to offer a respectful approach to the newly milled olive oil, which I believe has a far better taste. The ingredients are placed into an electric blender and allowed to blend for 5 minutes. You guessed it; the olive oil retains its integrity without compromising flavor.


  • 1/2 Cup Oil; Olive; Extra Virgin (Novello)
  • 4 Tblsp. Butter; unsalted
  • 6 Garlic; Cloves; Peeled
  • 4 Anchovy; Fillets


    Place all ingredients into an electric blender. Blend the ingredients a low speed for 5 minutes. Transfer the mixture to a fonduta or similar vessel to keep warm while serving