PANTRYFLEX

stove · butter emulsion

★ STARRED KITCHENPrep 10 minCook 15 min

Sableroom Bagna Cauda

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

Nancy Silverton's Sableroom Bagna Cauda, from the published recipe.

Ratio

Ratio by volume: Olive Oil 60 ml
Olive Oil 60 ml

Ingredients

  • Anchovy — 10 fillets finely chopped
  • Garlic — 5 cloves finely minced
  • Butter — 1/4 cup (1/2 stick) (57 g)
  • Olive Oil — 1/4 cup EVOO (60 ml)
  • Lemon Zest — pinch strips (1 g)

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

Sableroom 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:

2 kitchens · 4 stars · 2 national awards

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Provenance

Italian-Californian chef and baker behind Osteria Mozza and Pizzeria Mozza in Los Angeles; James Beard Outstanding Chef. Formerly Campanile and La Brea Bakery.

Originally published as Bagna Cauda.

Adapted from a Nancy Silverton recipe (Nancy Silverton / Los Angeles Times).

More from this kitchen

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 Nancy Silverton / Los Angeles Times (published as “Bagna Cauda”). Full citation lives in Provenance.

Companion jar