You were looking at my Turkey Burger recipe and wondering about the bun, weren’t you? No, I didn’t buy them at the supermarket — I have this thing about fresh baked bread (love love love it), so I can’t resist every opportunity to make it. Burger night is no exception.
The inspiration for making these was a restaurant that, sadly, does not make these anymore. But back in the day, they had the best turkey burger I had ever had. I guess the good thing about a restaurant not making your favorite dish anymore is that if you want it, you’re kind of forced to learn to make it on your own…
Considered one of the “mother sauces” of French cuisine, you can’t not feel fancy when you master this staple.
Note About This Recipe: This recipe is for a basic bechamel sauce. Once you’ve mastered this, you can experiment with fun flavor combinations by infusing your favorite herbs, spices, veggies, and cheeses into the milk base. In fact, this base sauce is the foundation for other staple sauces, like alfredo, mornay, and more complex recipes like chowders and even souffles — super fancy!