Good as hot sauce for meat or as dip (after cooling). Best would be freshly baked garlic.

- butter: 2 tbsp
- freshly baked garlic (or garlic powder): 2 tsp
- wild garlic: 3 tsp
- herbes de Provence: 1 tsp
- muscat: pinch
- bullion: 200 ml
- sour cream: 200 g
- sweet cream: 100 g
- breadcrumbs (as thickener): 1 tbsp
- salt, white pepper, fresh parsley

1. Fry garlic on the butter.
2. Add herbes de Provence.
3. Add bullion.
4. Add cream.
5. Add muscat, breadcrumbs, salt and pepper. Cook for 5 minutes.
6. At the end add parsley.