Print Options:

Bagna Cauda Butter

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

 1 large garlic clove
 1/4 teaspoon kosher salt
 1 canned anchovy fillet
 1/2 cup room-temperature butter
 1/4 cup chopped flat-leaf parsley
 1 tablespoon chopped drained capers
Step 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.

Step 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.

Step 3

With a sharp knife, cut into slices about 1/4 in. thick to top oysters.

Step 4

Note: Nutritional analysis is per oyster with 1 1/2 tsp. topping.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 49Calories from Fat 82
% Daily Value *
Total Fat 4.4g7%

Saturated Fat 2.5g13%
Cholesterol 22mg8%
Sodium 97mg5%
Total Carbohydrate 1g1%

Dietary Fiber 0.0g0%
Protein 1.6g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.