The Recipe · No.789 · Bagna Càuda

Bagna Càuda, and Where to Source It

Poach the sliced garlic in milk before it melts into the oil, which tames its raw burn and turns it sweet. Then cook it low with the anchovies until the fish dissolves completely into a smooth, savory dip.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep15 min
Cook20 min
Makes6 servings
CuisineItalian
Cook it with
One-potNo-cook
Part One
The Ingredients — and where to get them
Garlic
Sliced thin and poached soft in milk so it melts sweet. Fresh, firm heads.
20 cloves
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Anchovies
Salt-cured fillets, rinsed; they melt into the oil for the savory depth.
12 fillets
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Olive oil
The body of the dip; a fruity extra-virgin carries it.
1 cup
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Butter
Beaten in at the end to round and stabilize the dip. A good butter helps.
4 tbsp
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Milk
Used only to poach the garlic; discarded after. Whole milk is best.
1 cup
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Poach the garlicSimmer the sliced garlic in milk until soft, then drain.
  2. Melt the anchovyWarm the oil with the garlic and minced anchovies over low heat.
  3. Cook it smoothCook gently, mashing, until the anchovy dissolves into a paste.
  4. Mount and serveBeat in the butter off the heat and keep warm over a tabletop flame for dipping.
Part Three
The Toolkit

Small pot · Wooden spoon · Tabletop warmer

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