Melt the butter

• Place a saucepan or skillet over the heat and add the butter.
• Melt it down completely.

Bloom the Italian seasoning

• Add the Italian seasoning to the melted butter.
• Whisk until you can smell the seasoning.

Add the garlic

• Add the minced garlic and keep mixing until the garlic smell is strong.
• Turn the heat down to low, as garlic burns easily.

Make the roux

• Add the flour, using the same number of tablespoons as the butter.
• Whisk constantly; it will clump at first.
• Keep moving it until the flour taste cooks out and it spreads out again.

Pour in the cream

• Add the heavy cream a little at a time, whisking constantly.
• If it gets too thick, add more cream until you reach the consistency you want.

Add parmesan and season

• Whisk in the parmesan cheese.
• Season with salt and pepper to taste.
• Give it one last good mix and serve.