Bagna Cauda Butter

recipe

Yield:

Makes about 3/4 cup, enough to top about 24 oysters

Recipe from

Sunset

Nutritional Information

Calories 49
Caloriesfromfat 82 %
Protein 1.6 g
Fat 4.4 g
Satfat 2.5 g
Carbohydrate 1 g
Fiber 0.0 g
Sodium 97 mg
Cholesterol 22 mg

Ingredients

1 large garlic clove
1/4 teaspoon kosher salt
1 canned anchovy fillet
1/2 cup room-temperature butter
1/4 cup chopped flat-leaf parsley
1 tablespoon chopped drained capers

Preparation

1. In a mortar with a pestle, or on a cutting board using a fork, mash garlic with salt into a paste. Add anchovy fillet and continue mashing until incorporated. Scrape into a bowl and add butter, parsley, and capers. Mix well.

2. Spoon across a piece of plastic wrap and roll up into a 1 1/2-in.-thick log. Refrigerate at least 1 hour or up to 1 week.

3. With a sharp knife, cut into slices about 1/4 in. thick to top oysters.

Note: Nutritional analysis is per oyster with 1 1/2 tsp. topping.

Ian Marks,

Hog Island Oyster Co., Napa, CA,

Sunset

February 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note