4 garlic cloves
2 shallots or 1 onion
200 ml white or brown beef stock or strained cooking liquid and juices of roast leg of lamb
fresh thyme sprigs
200 ml cream
(1 garlic clove)
white pepper
(small dash of Canadian maple syrup)
butter

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

Strain the stock, add the cream and cook until the sauce is thickened. (If you want a stronger garlic flavour, add one pressed garlic clove together with the cream.)

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

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