Bagna cauda

Ingredients:

• 100g (4 oz) butter
• 10 cloves garlic, minced
• 2 (50g) tins anchovy fillets, drained
• 450ml (16 fl oz) double cream

Preparation:

1. Melt butter in a medium saucepan over medium heat. Saute garlic until tender. 
2. Reduce heat to low. 
3. Mix in anchovy fillets and double cream. 
4. Cook and stir until thickened. 
5. Remove from heat, cover, and chill in the refrigerator for approximately 2 hours.
6. Return the mixture to medium heat, stirring occasionally, until bubbly. 
7. Serve hot.