Bagna Cauda Butter
How to Make It
Step 1
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
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
3
With a sharp knife, cut into slices about 1/4 in. thick to top oysters.
Step 4
4
Note: Nutritional analysis is per oyster with 1 1/2 tsp. topping.
Ingredients
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
Directions
Step 1
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
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
3
With a sharp knife, cut into slices about 1/4 in. thick to top oysters.
Step 4
4
Note: Nutritional analysis is per oyster with 1 1/2 tsp. topping.
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