In a 2 quart saucepan combine the stock and garlic. Bring to a boil over high heat.

In a 1 quart saucepan melt 4 tablespoons of the butter over high heat. Add the flour and whisk with a metal whisk until smooth, about 10 seconds. Remove from heat.

Return stock mixture to a medium heat. Gradually add the butter mixture to the stock mixture, whisking constantly until smooth.

Reduce to a very low heat. Add the remaining 2 1/2 sticks of butter, about a third at a time, whisking constantly, add the salt. Continue cooking until the sauce thickens slightly, about 5 minutes, whisking often.