Recipe Courtesy of Emeril Lagasse

3 tablespoons butter
3 tablespoons flour
2 cups milk
Freshly ground white pepper
Pinch of nutmeg
1/2 cup grated Parmigiano-Reggiano cheese

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 and whisk in the cheese. Serve hot

Yield: 2 cups