The ultimate dip for all seasons, Bagna Cauda sound very fancy, but it’s not really, its Italian for ‘hot dip‘ and in a way you could say this is the Italian version of a fondue. I have added a vegan version as well which we served at our vegan Long Table event in our food studio. It does however, pack a punch, that’s the idea so don’t serve it to anyone scared of a bit of garlic or absolutely do and chances are they won’t be rushing back for dinner.

Change the veggies according to the seasons.

SERVING SUGGESTION

Goes well with most vegetables and I love it with a good Focaccia (recipe here)

Serve warm in a bowl with the veg arranged around it.

WHAT YOU WILL NEED

food processor or hand blender

INGREDIENTS
  • 6 cloves garlic, peeled
  • 300ml full cream milk
  • 10 anchovy fillets in oil
  • 180ml extra virgin olive oil
  • 2 or 3 tablespoons white wine vinegar

Vegan (see notes)

Veggies

blanched and refreshed (see note)

  • tenderstem broccoli
  • baby cauliflowers
  • baby carrots
METHOD

Vegans follow the recipe as below substituting with plant milk and miso

  1. Blanch and Refresh your vegetables (see note)
  2. To make the sauce, place garlic, milk and anchovies into a saucepan and place on a medium heat until tiny bubbles appear, turn down the heat and simmer slowly for 10 minutes or until the garlic is very soft and tender.
  3. Don’t worry if the milk appears ‘split’ – it will all come together
  4. Remove the sauce and blitz in the food processor or hand blender, gently add the olive oil and the vinegar, a little at a time, till you get the right consistency for a fondue like dip. Think either thick cream or mayonnaise, up to you, I go for thick cream or something in between.
  5. Season with more vinegar and a good twist of black pepper.

Serve warm’ish’

KITCHEN NOTES

VEGAN Swaps

  • Instead of using 300ml full cream milk use a mild tasting plant based milk, I used homemade almond milk
  • Instead of 10 anchovy fillets in oil add 1 tablespoon of dark Miso. You can use less, but we are looking for ‘punchy’ rather than just salty.

COOKING SKILL: Blanching & Refreshing

  • Visit our Tips page to see what this BASIC COOKING 101 SKILLS entails.

Bagna Cauda sound very fancy, but it’s not really, its Italian for ‘hot dip‘ and this dish hails from the Piedmont area, close to the Swiss border, in a way you could say this is the Italian version of a fondue.

My first taste of this decadent & lush dip was at the infamous River Cafe in London. This London institution personifies my food ethos with every plate of food they serve, seasonal, simplicity & the very best ingredients. The holy grail of cooking and where it all  started for the likes of the big Jamie O and Theo Randall.

 

The ultimate dip for all seasons, Bagna Cauda sound very fancy, but it’s not really, its Italian for ‘hot dip‘ and in a way you could say this is the Italian version of a fondue. I have added a vegan version as well which we served at our vegan Long Table event in our food studio. It does however, pack a punch, that’s the idea so don’t serve it to anyone scared of a bit of garlic or absolutely do and chances are they won’t be rushing back for dinner.

Change the veggies according to the seasons.

SERVING SUGGESTION

Goes well with most vegetables and I love it with a good Focaccia (recipe here)

Serve warm in a bowl with the veg arranged around it.

WHAT YOU WILL NEED

food processor or hand blender

INGREDIENTS

  • 6 cloves garlic, peeled
  • 300ml full cream milk
  • 10 anchovy fillets in oil
  • 180ml extra virgin olive oil
  • 2 or 3 tablespoons white wine vinegar

Vegan (see notes)

Veggies

blanched and refreshed (see note)

  • tenderstem broccoli
  • baby cauliflowers
  • baby carrots

METHOD

Vegans follow the recipe as below substituting with plant milk and miso

  1. Blanch and Refresh your vegetables (see note)
  2. To make the sauce, place garlic, milk and anchovies into a saucepan and place on a medium heat until tiny bubbles appear, turn down the heat and simmer slowly for 10 minutes or until the garlic is very soft and tender.
  3. Don’t worry if the milk appears ‘split’ – it will all come together
  4. Remove the sauce and blitz in the food processor or hand blender, gently add the olive oil and the vinegar, a little at a time, till you get the right consistency for a fondue like dip. Think either thick cream or mayonnaise, up to you, I go for thick cream or something in between.
  5. Season with more vinegar and a good twist of black pepper.

Serve warm’ish’

KITCHEN NOTES

VEGAN Swaps

  • Instead of using 300ml full cream milk use a mild tasting plant based milk, I used homemade almond milk
  • Instead of 10 anchovy fillets in oil add 1 tablespoon of dark Miso. You can use less, but we are looking for ‘punchy’ rather than just salty.

COOKING SKILL: Blanching & Refreshing

  • Visit our Tips page to see what this BASIC COOKING 101 SKILLS entails.

KITCHEN STORY

Bagna Cauda sound very fancy, but it’s not really, its Italian for ‘hot dip‘ and this dish hails from the Piedmont area, close to the Swiss border, in a way you could say this is the Italian version of a fondue.

My first taste of this decadent & lush dip was at the infamous River Cafe in London. This London institution personifies my food ethos with every plate of food they serve, seasonal, simplicity & the very best ingredients. The holy grail of cooking and where it all  started for the likes of the big Jamie O and Theo Randall.