Gordon Ramsay Anchovy Dip Recipe

The first time I screwed this up, I used supermarket anchovies and scorched the garlic. What came out was fishy, bitter, and borderline inedible. I almost swore off anchovies altogether.

But then I watched Ramsay make bagna cauda, a warm anchovy-garlic dip rooted in Italian cuisine. Except his version was silkier, deeper, and somehow not fishy at all. That’s when I realized: this dish is a balance game—and heat control is your only shot at winning.

Here’s how to nail it and unlock a dip that doesn’t taste like fish sauce—it tastes like liquid gold.

Why This Works (And Where Most Go Wrong)

Most people mess this up by cranking the heat or rushing the garlic. High heat breaks the emulsion and toasts the garlic before the anchovies even melt. You end up with a gritty, bitter mess.

Ramsay’s method keeps everything low and slow. Garlic softens. Anchovies dissolve. Butter emulsifies. What you get is a silky, umami-rich dip that tastes more like a gourmet sauce than a fishy spread.

Also—anchovy quality matters. If you’re using the stiff, briny ones in water, you’ll never get that buttery melt. Go with anchovies in olive oil. You’ll thank yourself.

Ingredients That Actually Matter

• 12 anchovy fillets – Use ones packed in olive oil. Avoid water-packed or cheap brands (they’re too salty and rubbery).
• 6 garlic cloves – Big ones. Smash and slice thin so they melt, not burn.
• 125g unsalted butter – That’s 1 stick plus 1 tablespoon. Unsalted is key to balance the salt in the anchovies.
• 2 tablespoons olive oil – This starts the cooking process gently, preventing butter from browning too early.

How To Make Gordon Ramsay Anchovy Dip

Start by prepping your dippers—raw carrots, radishes, celery, or warm crusty sourdough. Get that ready first, because the dip needs to be served warm.

In a cold sauté pan, add your olive oil, sliced garlic, and anchovy fillets. Do not preheat the pan. Start cold to infuse the oil without toasting the garlic.

Turn the heat to low. Stir every few minutes as the anchovies break down and the garlic softens. This takes about 15 minutes. You’ll know it’s ready when the garlic looks translucent and the anchovies have dissolved into the oil.

Add the butter in chunks, stirring until fully melted and emulsified into a smooth sauce.

Taste it. You shouldn’t need salt, but if it feels flat, a drop of lemon juice can brighten it.

Transfer to a warm bowl, ramekin, or mini fondue pot. Serve immediately.

What Gordon Ramsay Says About This Dish

“Anchovies are misunderstood. When they’re cooked down properly, they’re not fishy—they’re salty, savory bombs of flavor.”

That’s exactly what I found. The moment they dissolve, they stop tasting like fish and start tasting like depth.

“It’s not a dip—it’s a flavor experience.”

If you serve this with grilled bread or blanched veg, the contrast is wild. Rich, melty dip. Crunchy, clean dippers. You could eat this with a spoon, but with the right bread, it becomes addictive.

What I Got Wrong (And How I Fixed It)

• I used salted butter – It made the whole thing too briny. Switched to unsalted. Problem solved.
• I toasted the garlic – Thought golden meant good. It means bitter in this dip. Keep it pale.
• Tried water-packed anchovies – They never melted right. Swapped to Ortiz in oil. Game changer.
• Reheated it on high – The butter separated. Now I reheat gently on low, stirring constantly.

Variations That Actually Hold Up

• Add chili flakes for a spicy version (½ tsp while cooking).
• Stir in lemon zest for brightness.
• Use roasted garlic for a sweeter, mellower dip—but you’ll miss the punch.
• Blend it for ultra-smooth consistency—but I like the rustic texture better.

Pro Tips That Change the Game

• Warm the bowl before serving – Pour boiling water in it, then dump and dry. Keeps dip warmer longer.
• Serve with warm bread – Cold bread hardens the butter instantly. Toast it lightly.
• Use this as a sauce – It’s phenomenal on grilled steak, roasted veg, or stirred into pasta.

Storage + Leftover Moves

• Fridge: Store in an airtight container for up to 3 days. Let it cool first.
• Reheat: Gently in a saucepan over low heat, stirring constantly. Don’t microwave—it separates fast.
• Freeze: Not recommended. The emulsion breaks.

FAQs – Covering Search Intent

Q: Can I use canned anchovies in water?
Technically yes, but the flavor and texture will suffer. Oil-packed anchovies melt better and taste richer.

Q: Why is it served warm?
Because when it cools, the butter solidifies and the flavors dull. Warm, it’s velvety and alive.

Q: Can I make this ahead?
Yes—make it, cool it, store it. Just reheat gently and serve warm.

Q: What can I dip into it?
Raw veggies (carrots, celery, radishes), crusty bread, grilled shrimp, even boiled potatoes.

Q: Is this the same as bagna cauda?
It’s inspired by it, but richer with butter instead of cream or milk. Ramsay-style means more luxurious texture.

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Tuna Nicoise Salad Recipe
• Gordon Ramsay Spinach Artichoke Dip Recipe
• Gordon Ramsay Street Corn Dip Recipe