Stir in the jalapeños and cook for another 2 minutes to release their heat and aroma.
4. Make the Roux
Sprinkle in the flour and stir continuously for 1 minute, creating a thickening base.
5. Create the Sauce
Gradually whisk in the beef broth and heavy cream, stirring constantly to avoid lumps. Let it simmer gently until thick and creamy.
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