Bagoong Bagna Cauda (Bagoongna Cauda)
July 27, 2026
About this Recipe
I give crudite a Filipino twist in my Bagoong Bagna Cauda recipe, where I combine shrimp paste, garlic and olive oil to make a warm dipping sauce. The mixture can also be used as a marinade or toss the flavored oil on vegetables to roast or grill.
Makes: About 2 cups
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Ingredients
1 ½ cups olive oil
10 garlic cloves, grated
2 tablespoons ginisang bagoong
3 tablespoon unsalted butter
Vegetable crudite, for serving (such as carrots, sliced fennel, radishes, cucumbers, sliced patty pan squash)
Instructions
- Heat oil in a small sauce pan over medium heat until the oil reaches 180-200 degrees. Turn off the heat and stir in the grated garlic and bagoong. It will bubble up a bit, keep stirring for 2 minutes, until the aromas release, then stir in 3 tablespoons of butter until melted and combined. Let mixture cool a bit then serve it warm along side a vegetable crudite platter.
