3 tablespoons butter
 3 tablespoons flour
1/3 pint heavy cream
2 1/2 cups milk
 fresh ground pepper
salt

Place the butter into a sauce pan and melt.  Add in the flour and make a roux be careful not to let it brown.  Whip in the milk and bring to a boil.  Turn the heat down to its lowest setting and add in the cream and allow to simmer for at least 10 minutes.  Add salt and pepper to taste.

Yield: 2 cups