It’s a variation of the Basic Béchamel (white) sauce with a mild flavor of chicken.
- 2 tbsp Butter - or Margarine
- 1 Onion - chopped (optional)
- 1 tsp Minced Garlic - (optional)
- 2 tbsp Powdered milk
- 3 cups Chicken broth - from the chicken cooking (http://fast2eat.com/recipe/pre-cooked-chicken-and-chicken-stock/) or from Chicken broth mix
- 4 tbsp All purpose flour
- 1 pinch Nutmeg
- Salt - to tasty
- In a medium Saucepan, heat the butter over medium-low heat until melted.
- To save time and avoid shedding tears, chop the onion using an Electric Chopper.
- Cook the onion, Minced Garlic and salt in the butter until tender, stirring frequently.
- Sprinkle the flour on the butter and onion and stir with a Silicone Whisk until smooth.
- Let the butter and flour mixture cook for 1-2 minute over medium heat, whisking constantly. That way, your bechamel won’t taste like flour.
- Mix Chicken broth with powdered milk.
- Add the milk mix to the butter mixture 1 cup at a time, whisking continuously until very smooth. If you stop whisking, your sauce will be lumpy. Bring to a boil (over medium-high heat).
- When the consistency of your sauce becomes thick and creamy, remove from the heat and season with salt and nutmeg. Taste before seasoning.
- Set aside until ready to use.
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