Bagna Rotou

A Vinaigrette with Anchovies, Garlic, and Herbs

Preparation info

  • Difficulty


Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

You may serve this cold sauce with a basket of trimmed raw vegetables, with leftover meat or shellfish, or with cooked warm or cold vegetables.


  • 2 tablespoons red wine vinegar
  • salt
  • 6 tablespoons olive oil
  • freshly ground black pepper
  • 1 onion, grated
  • 1 tablespoon finely chopped basil
  • 3 tablespoons finely chopped parsley
  • 4 anchovy fillets, chopped (canned either in oil or in rough salt)
  • 2 garlic cloves, peeled and crushed
  • salt


Mix the vinegar and salt in a bowl. Add the oil and pepper, then the rest of the ingredients. Taste to check the seasoning before serving.