Creamy Bagna Cauda - cooking recipe

Ingredients

1 lb real butter
3 cans anchovy fillets
3 heads garlic, mashed
1 quart whipping cream
1 tablespoon cornstarch

Preparation

Saute garlic in butter until light brown but NOT SCORCHED.
Add anchovy filets, then cream.
Hold out about 1/2 cup cream and combine with cornstarch.
Stir thickener into mixture.
Bring to a SIMMER but DO NOT BOIL.
Stir constantly until thickened.
You can place this in a fondue pot and serve with small, bite size assorted veggies or bread cubes.
Some suggestions are carrot slices, artichoke hearts, cherry tomatoes, celery slices, cabbage leaves, Belgian Endive, broccoli florets, etc.
Guests can dip their choice into the warm sauce.