Bagna Càuda Recipe (Thermomix Recipe)

Bagna Cauda: a warm and flavorful classic from Piedmont, perfect for sharing with raw or cooked vegetables.

Have you ever craved a traditional dish but didn’t want to spend hours in the kitchen? Bagna càuda is one of those recipes that instantly brings people together around the table… but let’s be honest, the classic method takes time and attention. That’s exactly why I started making it with the Thermomix: the same rich flavor, the same creamy texture, but with a much simpler process. The result? A quicker version that still respects the true Piedmont tradition. Let’s see how to make Bagna càuda with the Thermomix.

Traditional Italian Sharing dish

Bagna càuda with the Thermomix

Bagna Càuda is a traditional dish from Piedmont made with anchovies, garlic, milk and oil, slowly cooked into a warm and savory sauce to enjoy with raw or cooked vegetables. A rustic and convivial classic of northern Italian cuisine.

Prep: 1h 10m Cook time: 15m Total time: 1h 25m Servings: 6 servings Cuisine: Italian Category: Sauces and dips

by Traditional Piedmont recipe Published on 19 March 2026

Ingredients

• Anchovies 300 g
• Garlic 130 g
• Milk 200 g
• Oil 200 g
• White wine as needed
• Raw or cooked vegetables for serving

Tools

• Food processor or cooking mixer
• Strainer
• Bowl
• Spoon
• Serving pot

Instructions

1. Soak the anchovies in white wine for about 1 hour, then rinse them gently with the same wine.
2. Pour the milk into the mixing bowl, add the garlic and cook for 2 minutes at 70°C speed 4 to soften it.
3. Strain the milk and discard the garlic, keeping the flavored milk aside.
4. Add the cleaned anchovies to the bowl and blend for 20 seconds at speed 4, then heat for 5 seconds at 60°C speed 1.
5. Add the strained milk and oil, then cook for 10 minutes at 90°C speed 1 until smooth and creamy.
6. Transfer the Bagna Caoda to a heatproof serving dish or warmer and serve immediately.
7. Enjoy with raw or cooked vegetables such as fennel, celery, peppers, potatoes, cardoons or Jerusalem artichokes.

Nutritional values (per serving)

Calories
292 kcal

Fat
23 g

Carbohydrates
3 g

Protein
18 g

Sugar
1 g

Fiber
0 g

Sodium
1280 mg

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Chef’s Tips

How to soften the garlic flavor

Bagna Caoda should be bold, but not harsh. Gently heating the garlic in milk helps mellow its pungency and gives the sauce a smoother, more balanced taste. This step is essential if you want a rich and traditional result without making the garlic overpowering.

Good anchovies make a huge difference

Since this is a very simple recipe, ingredient quality matters a lot. Choose meaty, flavorful anchovies that are well cleaned and not excessively salty. Better anchovies will give you a deeper, rounder and far more pleasant final flavor.

Keep it warm while serving

Bagna Caoda should be served hot, but not boiling. The best way is to place it in a small warmer or heatproof pot that keeps a gentle temperature throughout the meal. That way the sauce stays smooth and silky instead of becoming too thick as it cools.

The best vegetables to pair with it

Traditional pairings include fennel, celery, peppers, boiled potatoes, cardoons and Jerusalem artichokes. I always like to mix fresh crunchy vegetables with softer cooked ones, because that contrast makes every bite more interesting and satisfying.

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