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Bagna cauda with red wine, garlic fish sauce served with parsley
Deep-flavoured red wine Bagna Cauda served with crusty bread

Red Wine Bagna Cauda

Author: Flavelo
Recipes Sauces and Gravies
This recipe is a more robust, richer version of the classic Bagna Cauda. The addition of red wine brings depth and a little tannic tartness to the garlic-oil base, while sour cream (though not a traditional Piedmontese ingredient, rather a modern twist) helps stabilise the emulsion and softens the intense flavours. A perfect autumn dish when we crave warming, substantial flavours.
🕒 Prep Time 10 mins
🍳 Cook Time 20 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 400 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Small saucepan
  • Whisk

Allergen Information

⚠️ Milk
⚠️ Fish
⚠️ Cereals containing gluten
⚠️ Sulphites

Instructions

1 ✓

Crush the garlic to a paste. Heat together with the butter and oil on a very low flame.

Tip: The goal is 'confit' (poaching in fat), not frying. The garlic should remain pale.
2 ✓

Add the anchovies and stir until they dissolve.

Tip: The saltiness is provided by the anchovies, so go easy with extra salt.
3 ✓

Pour in the red wine and simmer gently for 5-8 minutes.

Tip: Let the alcohol evaporate and the wine thicken with the buttery base.
4 ✓

Turn down the heat and stir in the soured cream. Warm through, but do not re-boil.

Tip: Soured cream can curdle under heat if overheated.
5 ✓

Season with pepper and lemon juice.

Tip: The lemon juice returns freshness alongside the deep, winey flavours.
6 ✓

Serve warm, sprinkled with parsley, with bread cubes.

Tip: Rustic sourdough bread suits it best.

Recipe FAQ

What wine should I use?
A dry, full-bodied red wine (e.g., Barbera or Cabernet) that can withstand cooking.
What do I dip in it?
Besides bread, raw vegetables (celery sticks, carrots, peppers) and boiled eggs are classic accompaniments.

Ingredients

  • 150 g Butter
  • 3 tbsp Olive oil
  • 8 cloves Garlic
  • 6 whole Anchovy fillets
  • 50 g Soured cream
  • 1 tbsp Fresh lemon juice
  • 1 tbsp Fresh parsley
  • 150 ml Red wine (dry)
  • 1 pinch Salt
  • 0.5 tsp Fresh pepper
  • 200 g Bread (for serving)