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Bagna Cauda Butter

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


  • 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

Nutrition 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

How to Make It

  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.

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

Hog Island Oyster Co., Napa, CA