Bagna Cauda


FO 2580 Fondue or FO 2470


  • drained canned anchovies 150 g
  • butter 250 g
  • garlic 100 g
  • olive oil 85 ml
  • cream 40% 150 ml
  • whole milk 250 ml


  • Peel the garlic cloves and put them in the bowl of the fondue. Pour over with milk until they are submerged. Bring to the boil and cook on a low heat until tender.
  • Remove the bowl from the heat and blend the garlic into the milk to a creamy texture.
  • Add the anchovy fillets and let them melt away on a gentle heat. Then add the butter and olive oil and mix well. 
  • Pour in the cream.
  • Place the bowl on the Fondue base with thermostat set to 5 
  • Serve as a dip with raw or blanched vegetables such as : chicory (leaves), cucumber, carrot (strips), cauliflower (florets), pepper (strips), fennel, celery (stalks), courgette, radishes