Bagna Cauda Vinaigrette

Name: Bagna Cauda Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: 160 ml
Cuisine: Mediterranean
Ingredients: 24 g Anchovy; 10 g Garlic; 15 ml Capers; 45 ml Lemon Juice; 60 ml Olive Oil; 45 ml Heavy Cream; 0.5 g Pepper

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

Bagna Cauda from a starred kitchen & national award winner.

Ratio

Capers 15 mlLemon Juice 45 mlOlive Oil 60 mlHeavy Cream 45 ml

Ingredients

Anchovy — 24 g
Garlic — 10 g
Capers — 15 ml
Lemon Juice — 45 ml
Olive Oil — 60 ml
Heavy Cream — 45 ml
Pepper — 0.5 g

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Michael White works in Modern Italian / seafood at Marea; credentials include Michelin 2* (Marea, New York; historical); James Beard Best New Restaurant 2010 (Marea).

Adapted from a Michael White recipe (Michael White / James Beard Foundation (Marea)).

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.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Michael White / James Beard Foundation (Marea) (published as “Bagna Cauda Vinaigrette”). Full citation lives in Provenance.