Bagna Cauda Butter Recipe

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Bagna Cauda Butter
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Ingredients:

Directions:

  1. Heat the olive oil in a small saucepan over low heat. When the oil just begins to warm, add the garlic and anchovies and cook slowly, stirring, until the garlic becomes toasty brown and the anchovies dissolve, about 10 minutes. Let cool completely.
  2. Process the butter in a food processor until smooth and creamy. Add the cooled garlic-anchovy mixture and a pinch of salt. Process until well blended. Taste and add more salt if needed. Transfer to a bowl and stir in the parsley.
  3. Refrigerate until firm enough to shape into a log. Put an 18-inch sheet of aluminum foil on your work surface. Spoon the butter down the center of the foil into a log about 1 1/2 inches in diameter. Enclose in foil and twist the ends to make a sealed log, like a Tootsie Roll. Refrigerate for up to 1 week, or freeze for up to 6 months.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1120.64 Kcal (4692 kJ)
Calories from fat 1101.95 Kcal
% Daily Value*
Total Fat 122.44g 188%
Cholesterol 252.91mg 84%
Sodium 32.42mg 1%
Potassium 162.92mg 3%
Total Carbs 5.72g 2%
Sugars 0.19g 1%
Dietary Fiber 0.4g 2%
Protein 5.17g 10%
Vitamin C 7.8mg 13%
Vitamin A 1.1mg 38%
Iron 0.9mg 5%
Calcium 82.4mg 8%
Amount Per 100 g
Calories 633.94 Kcal (2654 kJ)
Calories from fat 623.36 Kcal
% Daily Value*
Total Fat 69.26g 188%
Cholesterol 143.07mg 84%
Sodium 18.34mg 1%
Potassium 92.16mg 3%
Total Carbs 3.24g 2%
Sugars 0.11g 1%
Dietary Fiber 0.22g 2%
Protein 2.93g 10%
Vitamin C 4.4mg 13%
Vitamin A 0.6mg 38%
Iron 0.5mg 5%
Calcium 46.6mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 32.5
    Points
  • 33
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • sugar free

Bad Points

  • High in Total Fat

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