In a sauce pot, sauté your minced garlic in olive oil lightly until fragrant.

Add cream, Worcestershire sauce, and beef broth and bring to a gentle simmer.

Once mixture is simmering, whisk in your herbs and parmesan till smooth.

Bring back to a simmer and then add your roux or slurry continuing to stir to avoid lumps.

Sauce will thicken, then taste and adjust salt level to your desire.