Mornay Sauce

3 Tablespoon Butter
3 Tablespoon Flour
2 Cup Milk
Salt; to taste
Freshly-ground white pepper; to taste
1 Pinch Nutmeg
1/2 Cup Grated Parmigiano-Reggiano cheese
10 Fat; 0 Other Carbohydrates

In a medium saucepan, over medium heat, melt the butter. Stir in the flour
and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time. Season with
salt, pepper and nutmeg. Cook, stirring constantly for 4 to 6 minutes.
Remove from the heat and whisk in the cheese. Serve hot. This recipe yields
2 cups of sauce.