By Craig Claiborne
Melt the butter in a 6-cup saucepan over medium heat and add the flour. Stir with a wire whisk until blended.
Add the milk and cream, stirring rapidly with the whisk, and bring to a boil. When thickened and smooth add the salt, pepper, nutmeg, and cayenne and let simmer, stirring occasionally.
Remove the sauce from the heat and stir in the cheese. Add the Worcestershire sauce and keep warm. This sauce may be served on toast or with poached eggs as in the recipe that follows.
© 1969 Craig Claiborne estate. All rights reserved.