1 T Butter
1T Olive Oil
1 T Vegetable Stock (broth)
3 Cloves of Garlic, chopped
1 T All Purpose Flour
1 C Heavy Whipping Cream
1/2 C Chicken Broth
1/2 C Parmesan Cheese
1/4 C Cream Cheese
1 tsp Parsley (fresh, if using dried use 1/4 tsp)
1. Melt butter with vegetable oil in a saucepan over medium heat. Cook and stir garlic in the butter mixture until fragrant, about 2 minutes.
2. Stir flour through the butter mixture; cook and stir until flour is incorporated, about 1 minute more.
3. Pour heavy cream and chicken broth into the saucepan; stir. Continue cooking until the mixture thickens, 3 to 5 minutes.
4. Add Parmesan cheese and cream cheese and parsley to the saucepan; cook, stirring occasionally, until the cheese is melted into the sauce, about 5 minutes.