Bećhamel Sauce / Beşamel Sos
BECHAMEL SAUCE: SILKY THREAD THROUGH CENTURIES
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French Classic with a Turkish Soul
Simple as it may seem, béchamel sauce carries a history steeped in nobility and transformation. Originating in French royal kitchens, named after Louis de Béchameil, and inspired by an Italian white sauce introduced by Catherine de' Medici, this delicate blend of butter, flour, and milk has graced the tables of Europe for centuries.
Béchamel may have been born in French kitchens, but it didn’t take long for Turkish cuisine to adopt and embrace this silky, milky sauce. Its smooth texture and neutral richness felt familiar, perhaps because milk and yogurt have long been foundational to Turkish food culture, tracing all the way back to the nomadic Turkic tribes of Central Asia. From yoğurt to ayran, from variety of cheeses to kaymak, milky tastes are cherished.
By the 19th century, Ottoman palace kitchens had already begun experimenting with European culinary techniques, and béchamel made its debut on aristocratic tables, paired with roasted vegetables, layered in baked pasta dishes, or even stirred into comforting soups.
It’s a beautiful example of how cultures blend, not by losing identity, but by recognizing harmony. In Turkish homes today, béchamel finds itself baked atop zucchini or spinach casseroles, folded into seafood pasta, or served as the soul of a soup or meze.
With just butter, flour, and milk, this simple sauce becomes a bridge between elegance and familiarity. It brings silkiness and body to humble ingredients and elevates the everyday to something memorable.
Ingredients
50 g butter
1/4 cup cold-pressed olive oil
5 tbsp all-purpose flour
3.5 cups cold milk
1/2 tsp salt
1/2 tsp ground black pepper
Directions
STEPS:
Place a medium saucepan over medium-low heat.
Melt the butter and stir in the olive oil.
Add the flour and whisk constantly for 2–3 minutes, allowing the flour to cook slightly. It should bubble and release a warm, nutty aroma.
Gradually pour in the cold milk while whisking vigorously to prevent lumps.
Add the salt and pepper.
Continue whisking until the sauce thickens and becomes smooth. Once it begins to bubble, cook for one more minute.
Remove from heat. Your silky white béchamel is ready to use.
Use immediately or cover with a piece of parchment or plastic wrap to prevent a skin from forming.
[Notes from the Kitchen]
Sauce Consistency: Béchamel can be thickened or thinned by adjusting the amount of milk. A thicker version works better for casseroles and fillings, while a lighter one is perfect for sauces or soups.
Scented with Tradition: Although nutmeg is traditional in French versions, in Turkish cuisine, black pepper and a hint of bay leaf are often preferred. You can customise to suit your dish.
Make Ahead & Store: Store leftover béchamel in a jar in the fridge for up to 3 days. Reheat gently, stirring constantly.
A Quick Enrichment: A tablespoon of béchamel added to scrambled eggs or mashed potatoes gives a velvety richness that elevates the ordinary.
Pairing Ideas from Turkish Tables:
Squash Casserole / Beşamelli Fırın Kabak: Layer cooked zucchini or squash with minced meat and béchamel, then bake for a crowd-pleasing dinner.
Seafood Pasta with Béchamel / Deniz Ürünü ve Beşamel Soslu Makarna ): Combine shrimp or white fish with pasta and a light béchamel for an elegant coastal-style meal.
Cauliflower Graten / Karnıbahar Graten: Use as a topping over softened vegetables (like cauliflower, spinach, or broccoli) and bake until golden.
Hot Meze Sauce / Sıcak Meze Sosu: Add a spoon of béchamel to sautéed mushrooms, spinach, or artichoke hearts for a warm meze with restaurant flair.
Soup with batter / Meyane Soslu Çorbalar: Add 2–3 tablespoons to thicken vegetable or chicken soup and achieve a creamy, smooth texture.
Lazanya / Fırın Makarna: Béchamel is essential in Turkish-style lasagna, where it adds softness and binds pasta layers.
