Choose a heat proof container that will be only about half filled by the quantity of sauce you make.

In it, combine:

1/2 c. (1/4 lb.) butter
1/4 c. olive oil
4 cloves garlic, mashed
1 or 2 (2 oz.) cans flat anchovy fillets, chopped fine

Add to sauce and stir over moderate heat until mixture bubbles. To serve, mixture must be kept hot. Prepare veggies to dip in the sauce. Savoy cabbage, cauliflower, celery, pickled mushrooms, peppers, etc. Hold a piece of bread like a napkin under the vegetable to catch the drips as you lift it. Eventually the bread soaks up enough drippings to become a tasty bit itself.