In a wide saucepan, on medium heat, add 3 tbsp of the olive oil and the whipped butter. When the butter is melted, add 3 of the minced/chopped garlic cloves and saute for about a minute, watching the garlic so it doesn’t burn. Add the flour and mix it in with the butter and olive oil with a whisk. Add the chicken stock and continue whisking until there are no lumps. Turn the heat up to high to boil and thicken the sauce. Add salt and pepper to taste and continue whisking for about 5 minutes or until your sauce is the consistency or thickness you enjoy.