stove · butter emulsion
★ STARRED KITCHENPrep 10 minCook 15 minGarlic Lemon Butter Sauce
Independent adaptation of a publicly published Nancy Silverton recipe. Not affiliated with, sponsored by, or endorsed by Nancy Silverton.
DIP · GRILLED VEGETABLES & BREAD
A dip for grilled vegetables & bread.
Nancy Silverton's bagna cauda for grilled vegetables, bread.
On the jar
BAGNA CAUDA
- Method
- stove
- Yield
- about ¾ cup
- Ingredients
- 5
Stove sauce. Cook from the recipe
Ratio
Ingredients
- Anchovyabout 10 fillets (40 g)
- Garlic5 cloves finely minced
- Butter¼ cup (57 g)
- Olive Oil1/4 cup EVOO (60 ml)
- Lemon Zestpinch strips (1 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 Lemon Butter 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:
2 kitchens · 4 stars · 2 national awards
- Oregano Vinaigrette★ STARRED KITCHENOn the jar: OREGANO
- Sherry Mustard Vinaigrette★ STARRED KITCHENOn the jar: SHERRY MUSTA
- Lemon Champagne Vinaigrette★ STARRED KITCHENOn the jar: LEMON-CHAMPA
- Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK
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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.
More from this kitchenFAQ
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 Nancy Silverton / Los Angeles Times (published as “Bagna Cauda”). Full citation lives in Provenance.
Any tips for reheating it?
Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.