Garlic-Anchovy Pan Sauce

Name: Garlic-Anchovy Pan Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ¾ cup (200 ml)
Cuisine: Mediterranean
Ingredients: 4–6 cloves Garlic; 6 Tbsp EVOO (90 ml) Olive Oil; 2 oz can (57 g) Anchovy; 4 Tbsp (57 g) Butter

Independent adaptation of a publicly published Lidia Bastianich recipe. Not affiliated with, sponsored by, or endorsed by Lidia Bastianich.

DIP · RAW VEGETABLES & BREAD

A dip for raw vegetables & bread.

Lidia Bastianich's warm garlic-anchovy bagna cauda.

On the jar

WARM GARLIC

Method: stove
Yield: about ¾ cup
Ingredients: 4

Stove sauce. Cook from the recipe

Ratio

Olive Oil 90 ml

Ingredients

Garlic4–6 cloves
Olive Oil6 Tbsp EVOO (90 ml)
Anchovy2 oz can (57 g)
Butter4 Tbsp (57 g)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Garlic-Anchovy Pan Sauce wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Italian-American chef of Felidia in New York; James Beard Outstanding Cookbook and Who's Who. Istria-rooted cooking taught widely on public television.

Originally published as Warm Garlic Anchovy Dip (Bagna Cauda).

Adapted from a recipe published by Lidia Bastianich in Lidia’s Italy.

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Lidia’s Italy (published as “Warm Garlic Anchovy Dip (Bagna Cauda)”). Full citation lives in Provenance.

Companion jar