Here is the base of a French mother sauce: bechamel. This does not involve all the steps of a true, classic, bechamel. However, it is a fast and easy base sauce that can be the base of many dishes.
Here are the ingredients:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
Pinch of freshly grated nutmeg
Kosher salt and freshly ground black pepper, to taste
Using fresh nutmeg will really make all the difference in this dish. If you have not seen nutmeg in your local store, here is a link. Don't worry - I know it seems like a lot, but I've had some "nuts" for a couple of years, and they don't start losing their oils until you grind them.
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