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Bagna cauda with walnut oil, served with vegetables
Creamy, garlic Bagna Cauda with walnut oil, rich flavors

Walnut Oil Bagna Cauda

Author: Flavelo
Sauces and Gravies Recipes
Bagna Cauda (Piedmontese for 'hot bath') is an iconic communal dish from Northern Italy. Originally made for grape harvest celebrations, it's a simmering pot of garlic and anchovy sauce for dipping raw vegetables. This version adds a bold twist using Ancho chili and walnut oil, adding a smoky, nutty depth to the classic savory profile. A kind of 'fondue', but driven by umami rather than cheese.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 350 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Small pot or ceramic fondue set with warmer
  • Wooden spoon

Allergen Information

⚠️ Milk
⚠️ Tree Nuts (Walnut Oil)

Instructions

1 ✓

Peel the garlic, cut in half, and remove the green germ from the center (if present).

Tip: The germ contains the most bitter compounds; removing it results in a 'sweeter' garlic flavor.
2 ✓

Place garlic in a small pot and pour in the cream. Simmer on very low heat for 10-15 minutes until garlic is completely soft.

Tip: Careful, cream boils over easily! Keep it at a gentle simmer.
3 ✓

Mash the soft garlic into the cream with a fork to make a puree. Add chopped chili, salt, and pepper.

Tip: The fruity, plum-like taste of Ancho chili pairs wonderfully with walnut oil.
4 ✓

While stirring constantly, pour in the olive oil and walnut oil in a thin stream.

Tip: Adding oil while stirring creates an emulsion so the sauce stays uniform and oil doesn't separate on top.
5 ✓

Heat (do not boil!) for another 5 minutes to let flavors meld.

Tip: If you boil it, the emulsion might break.
6 ✓

Serve warm, surrounded by vegetables, with the dip in the center.

Tip: Best kept warm on the table with a tea light.

Recipe FAQ

Why cook garlic in cream?
Raw garlic is too aggressive. Slow cooking in cream mellows its 'heat', taming the flavor and making it creamy without burning.
What vegetables should I use?
Classics: raw carrots, celery, fennel, bell peppers, or cooked beets and potatoes. The contrast of crunch and creamy dip is key.

Ingredients

  • 6 cloves Garlic
  • 0.5 cup High Quality Olive Oil
  • 0.25 cup Walnut Oil
  • 1 whole Dried Ancho Chili (or 1 tsp chili flakes)
  • 1 tsp Salt
  • 0.5 tsp Freshly Ground Pepper
  • 0.5 cup Heavy Cream
  • 1 serving Vegetables for dipping (carrot, celery, pepper, cauliflower)