From Gabrielle Hamilton's kitchen · Prune, New York
stove · pan sauce
NATIONAL AWARD WINNERBagna Cauda
From an award-winning kitchen
Ratio
OLIVE OIL 120LEMON JUICE 15
Ingredients
- OLIVE OIL120 ml
- BUTTER57 g
- GARLIC30 g
- ANCHOVY36 g
- LEMON JUICE15 ml
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
American chef of Prune in New York’s East Village (now closed); James Beard Outstanding Chef and Who's Who. French bistro cooking and the memoir Blood, Bones & Butter.
Originally published as Bagna Cauda.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Prune / Gabrielle Hamilton reprints (published as “Bagna Cauda”). Full citation lives in Provenance.