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Warm Bagna Cauda dip served with bread and vegetables
Warm Garlic and Anchovy Dip

Rich Red Wine Bagna Cauda (Warm Garlic & Anchovy Dip)

Author: Flavelo
Sauces and Gravies Recipes
A variation on the traditional oil/butter emulsion. The addition of red wine introduces tannins and acidity, which necessitates a reduction step to concentrate flavors. The sour cream acts as a stabilizer, preventing the separation of the butter fat and wine acid into a broken sauce, creating a cohesive, velvety dip.
🕒 Prep Time 10 mins
🍳 Cook Time 20 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 450 kcal
🌍 Cuisine Italian (Piedmontese Fusion)

Ingredients

Equipment Needed

  • Small Saucepan or Fondue Pot: This dip is best served warm. A fondue pot keeps it at the perfect temperature at the table.
  • Whisk: To maintain the emulsion of oil, wine, and butter. If it sits, it may separate—just whisk it back together.

Allergen Information

⚠️ Dairy
⚠️ Fish

Instructions

1 ✓

Dissolve aromatics and anchovies in fats.

Tip: Anchovies are rich in glutamates; gentle heat hydrolyses them, turning them from solid fish fillets into a savory flavor enhancer.
2 ✓

Reduce red wine.

Tip: This is chemically critical. Adding dairy to raw wine causes instant curdling due to acidity. Reducing the wine lowers water content and mellows acidity.
3 ✓

Emulsify with dairy and acid.

Tip: Whisking in the dairy off-heat prevents thermal shock and separation of the milk solids.

Recipe FAQ

I hate anchovies.
You won't taste "fish." They melt into pure umami saltiness. Give it a try! If strictly vegetarian, use capers (flavor will differ).
What to dip?
Crusty bread, raw vegetables (radishes, carrots, fennel), or boiled potatoes.
Leftovers?
Toss it with pasta! It creates an instant, rich red wine pasta sauce.

Ingredients

  • 1.25 sticks Butter
  • 3 tbsp Olive Oil
  • 8 cloves Garlic (minced)
  • 8 fillets Anchovies (in oil)
  • 0.25 cup Sour Cream
  • 1 tbsp Fresh Lemon Juice
  • 0.6 cup Red Wine (dry)