Cheese Sauce Recipe

Directions:

1. In a small and heavy saucepanadd the bay leaf and peppercorns to the milk and cook over low heat for 5 minutes.
2. Remove from heat and let stand 5 minutes.
3. Strain mixture through a sieve into a bowl and discard the bay leaf and peppercorns.
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. Gradually add the milk to the saucepan, stirring constatly with a whisk to prevent lumps.
6. Remove the saucepan from the heat and stir the shredded cheese into the sauce until completely melted.
7. Makes about 1 cup sauce.