Another spur of the moment dinner. We had some leftover risotto, and decided to have it with organic turkey burgers that we had on hand. But, to make it more interesting, I decided to make a Béchamal Sauce to go with the turkey burgers. It came out great.
Béchamel Sauce is basically a white sauce. Except that I add to it onions and garlic. The sauce given is a quickly version that I improvised—I add one envelope of instant chicken broth. The instant chicken broth I use is the Goya band. Why? It has a lesser salt content than the other brands. If you have liquid chicken broth on hand, you may use that according to the taste and texture you want in the sauce. My improvised version makes a velvety béchamel sauce.
¼ cup (½ stick butter)
1 small onion, peeled and chopped (¼ cup)
1 clove garlic, peeled and minced
3 tablespoons flour
1 envelope instant chicken broth
¼ teaspoon pepper
2 cups milk
1. Melt butter in a small saucepan over medium heat. Add onion, garlic, and sauté until soft.
2. Stir in the flour, instant chicken broth and pepper. With a wire whisk, cook, stirring constantly, until mixture bubbles, about 3 minutes.
3. Stir in milk and cook, stirring constantly, until sauce thicken and bubbles, about 3 minutes.
Yield: 2 cups.