Cheese Sauce

1. 1

   In a small and heavy saucepanadd the bay leaf and peppercorns to the milk and cook over low heat for 5 minutes.

2. 2

   Remove from heat and let stand 5 minutes.

3. 3

   Strain mixture through a sieve into a bowl and discard the bay leaf and peppercorns.

4. 4

   Melt butter in the saucepan and use a wooden spoon to stir in the flour and white pepper over low heat until the mixture is evenly combined.

5. 5

   Gradually add the milk to the saucepan, stirring constatly with a whisk to prevent lumps.

6. 6

   Remove the saucepan from the heat and stir the shredded cheese into the sauce until completely melted.

* Per serving · 4 servings · Values may vary.

No additional tips available.