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| Cheese Sauce #2
1 1/4 cup ( 1 1/2 sticks) of butter or margarine
3/4 cup of all purpose flour
3 teaspoons of salt
1/8 teaspoon of ground nutmeg
1 quart of milk
2 cups of canned condensed chicken broth, undiluted
4 egg yolks
1 cup of light cream or half and half
2 cups of grated sharp Cheddar cheese
Melt butter in large saucepan. Remove from heat, stir in flour, salt and the nutmeg until smooth. Gradually add milk and chicken broth, bring to boiling, stirring constantly, boil 2 minutes or until mixture is slightly thickened. In a small bowl, with wire whisk or wooden spoon, beat egg yolks with cream. Beat in a little of the hot mixture. Pour back into saucepan, cook over low heat, stirring constantly until sauce is hot, do not boil. remove from heat. Stir in cheese. Makes 2 quarts
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