4 garlic cloves
2 shallots or 1 onion
butter
200 ml white or brown beef stock
fresh thyme sprigs
200 ml cream
(1 garlic clove)
white pepper
(small dash of Canadian maple syrup)

Chop the garlic cloves and onions and sauté lightly in butter in a small saucepan. Add the hot stock and thyme sprigs and cook briskly until the liquid is reduced to one third.

Strain the stock through a fine sieve, discard the onions and thyme. Pour the stock back in the saucepan, add the cream and cook until the sauce is thickened. If you want a stronger garlic flavour, add one pressed garlic clove in the pan together with the cream.

Season the thickened sauce with pepper (and maple syrup, if you like). Finally whisk in a pat of butter to give the sauce some shine. Serve the sauce with roasted meat dishes, lamb chops etc.

Recipe source: adapted from "Valkosipulikermakastike" by chef Susanna Saikkonen, MTV3/Huomenta Suomi, 1999.