Add 1 dl of whipped cream to 500 ml of béchamel sauce and reduce to 1/3. Pass through a sieve and add whipped cream and cold crab butter to bring the sauce to a creamy consistency.
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Add 1 dl of whipped cream to 500 ml of béchamel sauce and reduce to 1/3. Pass through a sieve and add whipped cream and cold crab butter to bring the sauce to a creamy consistency.