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In a large saucepan, melt butter over medium heat.
Once the butter is melted, add the minced garlic
and cook for about 40-50 seconds or until
fragrant.
Whisk in flour, reduce heat to low and cook,
stirring until flour and butter froth together,
about 2 minutes.
Add milk and heavy cream, whisking vigorously to
blend liquid and roux. Bring to boil. The sauce
will start to thicken.
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