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Export 5 ingredients for grocery delivery
Step 1
In a medium saucepan, combine the butter, cream cheese, heavy cream, and chicken broth. Cook over medium heat until the butter melts, which should take about 2 minutes. Be careful not to bring it to a boil.
Step 2
Once the butter is melted, add 3 tablespoons of the warm mixture over the egg yolks and whisk. This step is crucial to prevent the béchamel from separating.
Step 3
Gradually pour the yolk mixture back into the saucepan while stirring continuously. Keep the heat low and use a hand balloon whisk to stir the sauce for approximately 4 minutes or until it thickens.
Step 4
Once thickened, remove the saucepan from the heat, stir in the salt and nutmeg, and mix until well combined.
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