PANTRYFLEX

stove · herb sauce

★ STARRED KITCHENPrep 10 minCook 15 min

Perello Bagna Cauda

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

Melissa Perello's Garlic-Anchovy Herb Sauce, from the published recipe.

Ratio

Ratio by volume: Olive Oil 120 ml, Lemon Juice 15 ml
Olive Oil 120 mlLemon Juice 15 ml

Ingredients

  • Olive Oil — 1/2 cup (120 ml)
  • Butter — 4 Tbsp (57 g)
  • Garlic — 6 cloves minced
  • Anchovy — 8 fillets (32 g)
  • Lemon Juice — 1 Tbsp (15 ml)

Method

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

Companion jar

Perello Bagna Cauda 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

Melissa Perello — published sauce recipes in the PantryFlex catalog. Michelin (Frances / Octavia); James Beard Best Chef: West nominee.

Adapted from a Melissa Perello recipe (Octavia / Frances warm anchovy oil).

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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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Octavia / Frances warm anchovy oil (published as “Perello Bagna Cauda”). Full citation lives in Provenance.

Companion jar