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This garnet sauce is Chris Cosentino's take on the classic Piedmontese anchovy-and-olive-oil dip, enriched here with red wine. Italian for "hot bath," bagna cauda is served warm with crudités. This version, with both oil-packed and marinated anchovies, doubles as a terrific sauce for grilled meat. More Party Dip Recipes

Chef Chris Cosentino
Chris Cosentino
August 2008

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Credit: © Cedric Angeles

Recipe Summary

active:
15 mins
total:
35 mins
Yield:
makes about 3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, boil the wine over high heat until reduced to 1 cup, about 20 minutes. Let cool.

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  • In a blender, combine the reduced wine with the anchovies, garlic, lemon zest and lemon juice and blend until smooth. With the machine on, add the olive oil in a thin stream. Season with salt and pepper.

  • Transfer the bagna cauda to a medium saucepan and rewarm over low heat. Pour into a serving bowl and serve with the crudités alongside.

Make Ahead

The bagna cauda can be prepared through Step 2 and refrigerated overnight. Reheat gently.

Suggested Pairing

The richness of the olive oil in bagna cauda makes it ideal with tannic red wines—especially when the dip is made with a Piedmontese Nebbiolo, as in Cosentino's version.

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