From Suzanne Goin's kitchen · A.O.C., Los Angeles
stove · herb sauce
NATIONAL AWARD WINNERWarm Bagna Cauda Dressing
From an award-winning kitchen
Ratio
OLIVE OIL 120LEMON JUICE 60
Ingredients
- BUTTER70 g
- OLIVE OIL120 ml
- ANCHOVY18 g
- GARLIC10 g
- THYME1 g
- LEMON JUICE60 ml
- SALT2 g
- PEPPER0.5 g
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
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.
Originally published as Warm Bagna Cauda Dressing.
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 Suzanne Goin / Food & Wine (published as “Warm Bagna Cauda Dressing”). Full citation lives in Provenance.