Jacques Pepin's basic Bechamel

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/2 cups milk
3/4 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper

Melt the butter in a medium saucepan. Add the flour and cook over low heat for about 1 minute, stirring with a whisk; do not let the mixture brown. Add the milk and bring to a boil over medium heat, stirring constantly to prevent scorching, then simmer over low heat for 1 minute. Add the cream, salt, white pepper, and bring to a boil. Remove from the heat.

I've seen other bechamel recipes that add spices. M. Pepin seems to only add the particular spices necessary for each dish that he is creating, when he makes a small batch like this, such as nutmeg, or thyme. 

If one is making a larger quantity for general purpose use in a couple different sauces, I believe this basic recipe should do the trick. 

Note: I haven't made bechamel since I trained with Cordon Bleu chef, Peter Rideout, back in 1980. But this looks very similar to my basic country gravy.