1 quart Heavy cream
1/2 pound Parmesan cheese, grated
1/3 pound Romano cheese, grated
2 teaspoons White pepper
1/8 teaspoon Nutmeg
3 Tbsp Butter
1/4 cup Flour
Bring heavy cream to a boil. Add cheese and stir well. Add pepper and nutmeg. Next, in a small sauté pan, make a roux by me the butter over medium heat. Blend in the flour and cook for 4-5 minutes, stirring constantly to prevent the roux from browning. Using a wire whisk, add roux to the milk/cheese mixture and continue cooking until thickened, about 3-4 minutes. Remove from the heat.
This sauce may be made and held in refrigeration for up to one week.
Yield: 1 quart