Garlic sauteed in butter, then simmered with anchovies and cream. If you love garlic, you will love this. My husband doesn't like it because it has too much garlic for him! It is an Italian dipping sauce that you eat as a main course. It is very soupy. You can eat it with Chinese cabbage, green peppers and/or Italian bread. I got the recipe from my mother several years ago; she told me that it was an old Italian dish. We are not Italian, but it has been in my family for a couple of generations!

Nita
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Melt butter in a medium saucepan over medium heat. Add garlic and saute until browned, then stir in half-and-half and anchovies. Heat through and let thicken. The anchovies will 'melt' to add a slightly salty taste.

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Nutrition Facts

1499 calories; 132 g total fat; 410 mg cholesterol; 1461 mg sodium. 53.7 g carbohydrates; 32.8 g protein; Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/11/2003
I've seen this in Italian cookbooks and it's "Bagna Cauda." When my family makes it after we saute the garlic and add the anchovies (but before the heavy whipping cream reduced by half!) we cook some steak in it cut into dippable strips. After we remove the steak we add some more garlic (because a lot sticks to the steak) and a little more anchovies and then add the cream. Note: You should stir the cream really quickly for it to blend the best. We love this stuff so much we have annual Bagna Cauda parties. Read More
(21)

Most helpful critical review

Rating: 3 stars
03/16/2004
This was OK... but reminded me too much of Alfredo sauce and I was under the impression it was a much richer thicker sauce. The taste in itself was very good but wasn't anything that would top the ordinary. I used 4 cups of heavy cream and 1 cup of milk. I also put in 2 cans of anchovies which gave it much more flavor. Did not change the amount of garlic or butter. I added a large pinch of flour (about 1 1/2 TBSP) thinking it would thiken up the sauce but that did not help either. The mixture cooked for about 45 minutes med/low (simmering lightly) at which point I gave up on trying to get it to thicken. I give this a "B" and figure maybe I'll try it again since it's not very hard to make and now knowing that the sauce will never thicken to my desired consistency I will not need to cook it for longer than 20 minutes. Read More
(5)
25 Ratings
  • 5 star values: 13
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
11/11/2003
I've seen this in Italian cookbooks and it's "Bagna Cauda." When my family makes it after we saute the garlic and add the anchovies (but before the heavy whipping cream reduced by half!) we cook some steak in it cut into dippable strips. After we remove the steak we add some more garlic (because a lot sticks to the steak) and a little more anchovies and then add the cream. Note: You should stir the cream really quickly for it to blend the best. We love this stuff so much we have annual Bagna Cauda parties. Read More
(21)
Rating: 5 stars
11/11/2003
I've seen this in Italian cookbooks and it's "Bagna Cauda." When my family makes it after we saute the garlic and add the anchovies (but before the heavy whipping cream reduced by half!) we cook some steak in it cut into dippable strips. After we remove the steak we add some more garlic (because a lot sticks to the steak) and a little more anchovies and then add the cream. Note: You should stir the cream really quickly for it to blend the best. We love this stuff so much we have annual Bagna Cauda parties. Read More
(21)
Rating: 5 stars
04/19/2006
I have learned that in the Italian countryside it matters not what it is called but that it is an awesome dish. My family has served this for years. We call it bunya cauda. I think it really just depends on the family for its pronunciation. We have substituted this for the traditional Christmas dinner. We tend to serve it with regular cabbage bell peppers cauliflower broccoli and just basically our favorite veggies & italian bread. In my experience in making it people either love it or hate it. Its all about the garlic! LOL Read More
(16)
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Rating: 5 stars
08/01/2003
AWESOME! I added some shrimp scallops and spinach. Served it with pasta. Sort of like a seafood scampi. My husband was in heaven. Read More
(13)
Rating: 5 stars
09/20/2003
My husband and I love this stuff. He told me about it when we first started dating and when I found this recipie on the site I suprised him with it. IT is now addicting. It does take a little while for it thicken but it is definetly worth the wait. I use a entire jar of minced garlic and heavy cream instead of half and half. Read More
(10)
Rating: 4 stars
06/10/2003
This is an Italian recipe and it is spelled "Bagna Calda." Read More
(10)
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Rating: 4 stars
07/30/2003
Great party food! We too call it Bania Caulda meaning "hot sauce" or something like that in Italian. Anyway it serves more than 2. I saute' the garlic in butter and olive oil in an electric frying pan on low then add the anchovies and let it all simmer then add a Tablespoon of vinegar (an Italian lady told me to do it) and mix well. We never put cream in it but if I did I would not put in very much. Then we have a tray of assorted veggies and sliced French or Italian crusty bread and folks stand around the same electric pan using the bread as a "plate" and dip the veggies in the hot sauce and use the bread to catch the drips and munch away. Great conversation starter and so good with some good red wine! Read More
(9)
Rating: 5 stars
09/20/2003
I'm amazed to see this recipe here. It is an old recipe passed down in our family and we call it Bunyaculda but it is the exact same recipe. It is delicious especially with green peppers and italian bread. But just as Nita warned...it's very garlicy and you'll stink for weeks after. P.S. I've seen it spelled a million different ways... another version is Bagna Caöda. Read More
(8)
Rating: 4 stars
05/04/2004
My husbnad and I enjoy this dish often. Add a bit of steamed broccoli pour over your favorite pasta and you have a fast filling meal. Read More
(7)
Rating: 5 stars
07/12/2003
This was passed on to me by my husbands family also. However they did not add the cream just butter garlic and anchovies. I have also seen this spelled many different ways. No matter what the spelling its a great appetizer. Read More
(6)
Rating: 3 stars
03/16/2004
This was OK... but reminded me too much of Alfredo sauce and I was under the impression it was a much richer thicker sauce. The taste in itself was very good but wasn't anything that would top the ordinary. I used 4 cups of heavy cream and 1 cup of milk. I also put in 2 cans of anchovies which gave it much more flavor. Did not change the amount of garlic or butter. I added a large pinch of flour (about 1 1/2 TBSP) thinking it would thiken up the sauce but that did not help either. The mixture cooked for about 45 minutes med/low (simmering lightly) at which point I gave up on trying to get it to thicken. I give this a "B" and figure maybe I'll try it again since it's not very hard to make and now knowing that the sauce will never thicken to my desired consistency I will not need to cook it for longer than 20 minutes. Read More
(5)