RECIPE: Gomadashi Bagna Cauda

  • 1 min read

RECIPE: Gomadashi Bagna Cauda

Saiki Eso Gomadashi adds a unique, Japanese twist to this warm Italian dipping sauce for fresh cut vegetables. A specialty of Piedmont, Italy, began caudal (which translates to "hot bath" involves soaking raw or crisp vegetables in a warm garlic oil sauce. Also pairs well with crusty bread and a glass of wine!

Servings: 2


  • 1 clove garlic (minced)
  • 2 Tbsp olive oil
  • 2 Tbsp Saiki Eso Gomadashi 
  • 200ml heavy cream

  • Instructions:

    1. Fry the garlic in olive oil in a pan over low heat.
    2. When fragrant, add theSaiki Eso Gomadashiand sautė lightly.
    3. Add the cream and let simmer for a minute. Serve as a dipping sauce for fresh cut vegetables such ascauliflower or broccoli (blanched for 2 to 3 minutes), celery or carrot sticks, julienne peppers or any other seasonal vegetables. Can also be served with fresh, crusty bread. 

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