Bagna Cauda Butter

Bagna Cauda Butter

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


  • 1 none large garlic clove
  • 1/4 teaspoon kosher salt
  • 1 none canned anchovy fillet
  • 1/2 cup room-temperature butter
  • 1/4 cup chopped flat-leaf parsley
  • 1 tablespoon chopped drained capers


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.

Nutritional Information

Amount per serving
  • Calories: 49none
  • Calories from fat: 82%
  • Protein: 1.6g
  • Fat: 4.4g
  • Saturated fat: 2.5g
  • Carbohydrate: 1g
  • Fiber: 0.0g
  • Sodium: 97mg
  • Cholesterol: 22mg

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Bagna Cauda Butter Recipe