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.