Start by gathering all your ingredients. This will save time and prevent any surprises along the way. Pre-measure everything and get that roasted garlic mashed up!

In a medium saucepan, melt the butter over medium heat. Once it’s nicely melted, keep an eye on it. You don’t want to brown it—just enough to turn it into a delightful bubbling pool of goodness.

Next, sprinkle in the flour while whisking vigorously. Incorporating the flour will create a roux, which is the base for thickening your sauce. Cook for a minute or two. You should start to smell a slightly nutty aroma.

Gradually add the chicken stock while continuing to whisk. As you pour, you’ll notice the mixture transforming. Whisk until it’s smooth and free of lumps.

Once your stock is combined, pour in the double cream. Arguably the best part! The mixture will thicken even more, resembling a dreamy sauce base.

At this point, it’s cheese time! Stir in the shredded Parmesan and mashed roasted garlic. Keep stirring until the cheese is melted. The sauce should be creamy and luscious.

Finally, season with the dried herbs, crushed red pepper flakes, lemon zest, and salt and pepper to taste. Taste and tweak the flavor as needed. Sometimes, a touch more lemon zest can do wonders!