From Nancy Silverton's kitchen · Osteria Mozza, Los Angeles
stove · vinaigrette
★ STARRED KITCHENWarm Bagna Cauda Vinaigrette
From an award-winning kitchen
Ratio
OLIVE OIL 120LEMON JUICE 30
Ingredients
- OLIVE OIL120 ml
- BUTTER28 g
- GARLIC20 g
- ANCHOVY24 g
- LEMON JUICE30 ml
- 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
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 Warm Bagna Cauda Vinaigrette.
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 Nancy Silverton / Mozza technique (published as “Warm Bagna Cauda Vinaigrette”). Full citation lives in Provenance.