Preparation info
  • Makes 550 g (enough for


    as a dip)
    • Difficulty


Appears in
The Quality Chop House

By William Lander, Shaun Searley and Daniel Morgenthau

Published 2019

  • About

The bagna cauda we make at QCH is definitely not traditional. In Italy it would typically be served warm as a dip with crudités and vegetables. We serve ours chilled and use two different types of anchovies, one salted and one pickled. This is great with robust proteins: beef, or turbot roasted on the bone.


  • 325 g garlic cloves
  • 850 ml milk
  • 700 ml


You need to start by making a garlic paste, which will act as the base for the bagna cauda. Peel the garlic, then cut the garlic cloves in half and remove the green germ, which can be bitter and unpleasant. Combine 700 ml of milk with 700