Broccoli With Mornay Sauce Recipes

Steps:

• In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes.
• Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.
• The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days.

Steps:

• Heat oil in a large skillet.
• Add chicken and cook until lightly browned and no longer pink, about 10-12 minutes.
• Add water, sherry, broccoli, and soup.
• Bring to a boil.
• Add rice to the skillet and stir.
• Remove from heat and let stand for 5 minutes.
• Sprinkle with 2 tablespoons of the parmesan cheese.
• In a separate large saucepan, melt butter over low heat.
• Stir in flour.
• Gradually add the half-and-half, stirring continually until smooth.
• Boil for 1 minute.
• Add swiss cheese and remove from heat.
• Beat sauce with a wire whisk for 5 minutes.
• Beat in broth.
• Spoon chicken mixture in a serving dish.
• Pour sauce over chicken.
• Top with remaining parmesan cheese.

Steps:

• In a large skillet, combine the butter, water, lemon juice, cayenne pepper, salt and pepper. Bring to a simmer over medium heat. Add the broccoli to the pan, stir to coat, and cover with a lid. Cook for 10 to 15 minutes over medium-low heat, stirring once, until broccoli is tender but still bright green. Serve warm, or refrigerate and serve cold.

Steps:

• Cook broccoli in boiling salted water for 5 minutes or until almost tender.
• Refresh under cold water and drain well.
• In medium saucepan, sauté onion in butter 3 minutes.
• Add flour. Stir constantly over low heat for 1 minute.
• Add milk, whisking constantly.
• Cook over medium-high heat, whisking constantly for 5 minutes.
• Mixture will thicken.
• Stir in Swiss cheese, salt, pepper and nutmeg.
• Coat bottom of a 1 to 1 1/2 quart casserole dish with sauce.
• Arrange broccoli over sauce.
• Pour remaining sauce over broccoli.
• Combine Parmesan cheese and bread crumbs.
• Sprinkle over casserole.
• Drizzle with melted butter.
• Bake, uncovered, at 375°F for 20 to 24 minutes or until lightly browned.