Simmer the cream over a low flame, uncovered, in a small saucepan for about 20 minutes, or until reduced to about half its original volume.
2 cups heavy cream
In a fondue pot, or other flame-proof enameled or earthenware casserole that fits over a candle warmer or electric hot tray, melt the butter over low heat.
4 tbsp butter
Add the anchovies and the garlic and stir for about 1 minute.
8 large anchovy fillets, 1 tsp garlic
Add the reduced cream and bring the sauce to a simmer, stirring occasionally.
Do not let the sauce boil.
Serve immediately with the cold raw vegetables and the bread sticks or Italian bread for dipping. If the butter and the cream separate at the table, recombine them using a wire whisk.
bread sticks
Notes
I always have a selection of dipper ie. cucumbers, carrots, fennel, bell peppers, celery, scallions, romaine lettuce, tomatoes, and mushrooms, cut into a mouthful size.