4 tablespoons butter
½ cup flour
1 cup milk
1 cup whipping cream
1 teaspoon salt
1/8 teaspoon white pepper
Method: In a heavy saucepan, melt the butter over moderate heat. Remove pan from heat; stir in the flour. Add the milk and cream all at once, whisking constantly until the flour partially dissolves. Return pan to high heat; cook, stirring constantly, until the sauce boils and is smooth. Reduce heat and simmer 2 to 3 minutes or until sauce is thick enough to heavily coat the wires of a whisk. Remove pan from heat; add the salt and white pepper. Serves 4