3 c. milk, scalded
6 tbsp. butter
4 tbsp. all purpose flour
2 tbsp. freshly grated imported Parmesan cheese
Pinch of grated nutmeg
1/4 tsp. salt or to taste

1. Place the milk to scald in a heavy bottom sauce pot.

2. While mix is scalding, make a roux with the butter and flour.

3. Place butter in a sauce pot over a gentle flame, let melt. Add flour and stir smoothly with a wooden spoon until bubbly.

4. Add the scalded milk all at once and stir vigorously with a French whip until completely smooth, seasoning with salt and nutmeg. Let cook until mixture thickens and bubbles, 10 to 15 minutes.

5. Add the cheese, whip smoothly once more. Remove from fire, keep warm and tightly covered until ready to use.

Adjust sauce to desired thickness by adding more milk if too thick.