Melt the butter in a medium saucepan over a medium heat.

Once the butter has melted, add the minced garlic, dried herbs, and flour, and continuously stir with a wooden spoon until the flour and butter combine into a paste.

Turn the heat to low, and as you stir, pour in the tiniest amount of stock, use a whisk, to whisk until the paste has absorbed the liquid, then add a little more liquid and whisk again until smooth, continue to do this until you have added at least ¼ of the stock ensuring the paste and liquid is smooth and lump free.

Slowly pour in the remaining stock, whisking constantly until the sauce is smooth and lump-free.

Simmer the sauce over medium heat, stirring constantly until the sauce thickens and coats the back of a spoon.

Turn the heat to low, add the heavy cream and parmesan cheese, and stir until the sauce becomes smooth and creamy.

Taste and adjust the seasoning to taste with salt and pepper.