1. Place a large saucepan over medium-high heat. Once the saucepan is hot, gradually fold in the Plugrá Bbutter and let it melt down evenly. The butter will simmer around the edges.
2. Fold in the shallots and sweat down for approximately 4 minutes until they are translucent.
3. Add the anchovy while stirring to help the anchovy break down.
4. Gradually whisk in the flour to create a roux. Add the bay leaves and tarragon to the roux and let it simmer over low heat for approximately 5 minutes.
5. Slowly combine the milk and cream and whisk into the roux. Reduce the mixture by simmering over low heat for approximately 5 minutes or until the liquid boils down to a nice tight liquid.
6. Once the mixture has reduced, strain to remove the bay leaves and any impurities. Fold in the Taleggio cheese while the mixture is hot so it melts the cheese naturally. If it is not melting fast enough, you can gently whisk it in until the cheese is smooth. Season with white pepper.