Cheese Sauce

Directions

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.
7. 7
   Makes about 1 cup sauce.