Tom, Make a white sauce! I use = weights of butter and flour, cook in a heavy pot till you arrive at the color you want, whisk frequently, for a white sauce, cook, but not past a white color or maybe just past. I add cold 1/2 & 1/2 slowly, whisking continuously until the sauce thickens. Oh, I use 1 cup of liquid with 1 tbs butter and 1 tbs flour. ( but I weigh the butter and flour). I add freshly ground white pepper to the rue, it kills the taste of the flour. Add salt to taste. After that white sauce is made you can add any flavor, herb, spice, vegtable, meat base, etc you want. Of course add cheese for a cheese sauce. You can use EVOO or pan drippings (fat) in place of butter.