This website is published through the courtesy of Southern Illinois University Edwardsville. Any opinions expressed, however, are totally my responsibility.
Jim Andris, Sept. 17, 2003.
Broccoli with White Sauce
Note: there an an infinite variety of white sauces. This one, I just invented.
1 lb. broccoli separated into smallish flowerlets and rinsed
1 T. dijon mustard
Steam the broccoli just six minutes in a steamer. I use the bamboo Chinese steamer with a bamboo lid over a large sautee pan. Remove from heat, and run under cold water if you do not use immediately to prevent the bright green color from fading.
In the meantime heat the shortening and stir in the flour just until bubbly. Add the milk all at once and stir constantly over medium high heat until thickened. If it seems a bit lumpy, stir with a wire whisk. When the white sauce is thick, smooth and even, add the last three ingredients and stir until the cheese is almost melted. Fold in the steamed broccoli and stir until each piece is coated with sauce.
Serve at once with a main dish.