PANTRYFLEX

stove · herb sauce

NATIONAL AWARD WINNERPrep 10 minCook 15 min

Warm Bagna Cauda Dressing

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

Suzanne Goin's Warm Bagna Cauda Dressing, from the published recipe.

Ratio

Ratio by volume: Olive Oil 120 ml, Lemon Juice 60 ml
Olive Oil 120 mlLemon Juice 60 ml

Ingredients

  • Butter — 5 Tbsp (70 g)
  • Olive Oil — 1/2 cup EVOO (120 ml)
  • Anchovy — 1–1 1/2 Tbsp minced (18 g)
  • Garlic — 1 Tbsp minced (10 g)
  • Thyme — 1 tsp (1 g)
  • Lemon Juice — 1/4 cup (60 ml)
  • Salt — to taste
  • Pepper — to taste

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

Warm Bagna Cauda Dressing 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:

3 kitchens · 4 stars · 4 national awards

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Provenance

California–Mediterranean chef of A.O.C. In Los Angeles; James Beard Best Chef: California and Cookbook Award. Formerly Lucques; Sunday Suppers at Lucques is a standard reference.

Adapted from a Suzanne Goin recipe (Suzanne Goin / Food & Wine).

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 Suzanne Goin / Food & Wine (published as “Warm Bagna Cauda Dressing”). Full citation lives in Provenance.

Companion jar