In a heavy bottom pot over medium high heat melt butter. Add flour and cook to blond roux.
Slowly whisk in heavy cream and milk. Add cream cheese, mustard, salt and garlic powder. Stir until smooth and the sauce has thickened. Hold hot for service.
Chef's Tip!
This sauce can be served hot over charred carrots, beets, broccoli or cauliflower or as a cold dipping sauce.
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