Bagna Cauda Butter

This recipe goes with Barbecued Oysters 3 Ways

Yield: Makes about 3/4 cup, enough to top about 24 oysters
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 49
  • Calories from fat: 82%
  • Protein: 1.6g
  • Fat: 4.4g
  • Saturated fat: 2.5g
  • Carbohydrate: 1g
  • Fiber: 0.0g
  • Sodium: 97mg
  • Cholesterol: 22mg


  • 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


  1. 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. 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. 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.
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