From Melissa Perello's kitchen · Melissa Perello kitchen, _pending
stove · herb sauce
★ STARRED KITCHENPerello Bagna Cauda
From an award-winning kitchen
Ratio
OLIVE OIL 120LEMON JUICE 15
Ingredients
- OLIVE OIL120 ml
- BUTTER57 g
- GARLIC30 g
- ANCHOVY32 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
Melissa Perello is a Michelin-starred chef and James Beard award winner. Cited awards include: Michelin (Frances / Octavia); James Beard Best Chef: West nominee.
Originally published as Perello 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 Octavia / Frances warm anchovy oil (published as “Perello Bagna Cauda”). Full citation lives in Provenance.