How to Make Béchamel Sauce?
béchamel sauce cornerstone of white sauces, the name Béchamel was named after the French King XIV. It was descended from the chief chamberlain of Louis' court, the Marquis Béchamel.
If there is bechamel sauce in the recipe we are going to prepare, we will stop and think about it. Often, you may even give up on making the recipe by saying "who's going to deal with it now...". Some of the sauce smells of flour, some of them are lumpy. For some unknown reason, the desired consistency does not hold…
I have prepared a recipe for you that you can prepare with exact measurements without any problems. I even explained how to prepare a more delicious béchamel sauce by adding a little glaze.
The water glass I used in the recipe is one of the standard water glasses found in every home, but I still measured it in ml, so 1 glass is 190 ml (milliliter). In other words, the measure given as 1,5 cups in the recipe is 285 ml.
You can multiply the measurements in this recipe as many times as you want in equal proportions.
Now, who is afraid of the treacherous sauce, I go back to the kitchen to finish the preparation of tiny eggplants with bechamel sauce.
Love…
How to Make Béchamel Sauce? Ingredients for the Recipe
- 2 tablespoons of butter (30 g)
- 2 tablespoons (heaped) flour (30 g)
- 1,5 cups of milk (you can add a little more if you want a more liquid consistency)
- salt (to taste)
- black pepper (to taste)
- nutmeg (a tiny pinch)
- optionally 1 aromatic onion
How to Make Béchamel Sauce? How To Make The Recipe?
- Take 2 tablespoons of butter in the pan and turn the stove to its lowest setting.
- When the butter starts to melt, add the flour and start roasting.
- When the flour changes color very slightly and starts to smell, add milk little by little.
- Continue to add milk while whisking rapidly. When you add all the milk, season with salt, pepper and nutmeg.
- Cook on low heat until the sauce leaves a trace in the pan, as in the photo, and remove from the stove.
- Use it hot or cold.
How to Use Aromatic Onions?
You can use the aromatic onion to flavor your sauces.
- Add half an onion with 2 cloves of cloves and heat the milk until it reaches the boiling point.
- When the milk is hot, take the onion from the milk and use it in making bechamel sauce.
I don't have mustard, can't we do it without mustard, if we try to make it natural without additives? Without using mustard, Mustard is sold in the market, after all, packaged food
Of course without mustard, but not the same taste.
There is mustard in powder form without additives in the herbal
Although I tried a super recipe for the first time, it was exactly what I wanted, even I tried it with two solid ingredients, still it was super. Thank you very much.
Mr. Merve Hn.
While beating the mayonnaise, set your mixer to medium speed, if it starts to dissolve, continue at slow speed with 2-3 drops of lemon. But the real secret is, move the whisk in the same direction. . You don't have to use 2 solid materials. Respects…
Unfortunately, it was extremely runny, even though I whisked it in the kitchen chef for more than half an hour, it did not thicken.
Hello,
I tried your recipe. I whipped it with the old-fashioned hand, it was a bit tiring, but the result is really great. I think the lemon I used was too watery, so I added only some of the juice, not all of it. If you add the salt while whisking the egg yolk alone, the result will be more precise. And of course, as Gülter mentioned, it is necessary to beat in one direction. Thank you very much for the recipe, I enjoy being able to make mayonnaise without using technology :o)
Hello, I was going to ask how it is made with garlic, Ms. Nilay, can you write the size of the bidet?
nice explanation. and it definitely did the job. Thank you very much for the page.
sorry but I'm a very novice who just got into the kitchen, but I noticed something that contradicts the logic here. You wrote oil, egg, vinegar salt, lemon juice here. I can't see any solid material here and it becomes liquid when whisked, including eggs. How will we get an ingredient like mayonnaise? I was wondering if we use yogurt..
Hello Özlem, the egg gives consistency to everything it goes in. Do not add yoghurt etc. If you follow the recipe I gave you, you will see how it thickens as you whisk it.
how to make mayonnaise without eggs
How do you make garlic mayonnaise?
how can we soften it when mayonnaise is too hard???
Hello Murat, you can open it by adding some water.
Thanks for your hands-on recipes.
hello, your recipes are great. I have been trying your recipes for a long time and I like them very much.
Mayonnaise has a secret and it's starch. Mix 1 teaspoon of starch in a little water, cook it, cool it, beat it in the mixer before whisking the egg, then add the egg and continue the process as you know. I make the mayonnaise in a robot, it is wonderful and never spoils. eliminates the risk of deterioration.
I did it but it was runny I wonder why
You wrote that you use a mixer while making mayonnaise. In professional mixers, there is a large and single beater apparatus and it beats in one direction. However, there are two beaters in the simple mixers in our homes and one rotates to the right and the other to the left.
I know that when making mayonnaise, it is necessary to whisk the mayonnaise in one direction, whether with a mixer or a simple wire whisk. Is this true or not?
I will be glad, if you inform me.
Ms. Gülter, just like you said, if you are using a standard 2-head mixer, you should use a single head. I will add this to the article.