1/2 c. butter
3 tbsp. flour
1 tsp. salt
1/8 tsp. white pepper
2 c. milk
1/4 c. grated Monterey Jack cheese
1/4 c. grated Parmesan cheese
2 beaten egg yolks

In a saucepan, melt butter. Stir in flour, salt and pepper. Add milk gradually and cook over low heat until thick and smooth, stirring constantly. Stir in Parmesan cheese. Stir a little of the hot mixture into the yolks and add yolks to remaining sauce, stirring constantly. Serve with seafood dishes. A smooth sauce, especially good with baked or broiled fillets. Yield: 2 1/2 cups.