Frederic Melton
A rich and creamy cheese sauce is the perfect topping for broccoli and other vegetables. It's easy to make and can be prepared in under 15 minutes. The sauce is made by creating a bechamel sauce—a classic French sauce made with butter, flour, and milk—and adding cheese. The key to a smooth sauce is to use good-quality, sharp cheddar cheese and grate it yourself, as pre-shredded cheese contains additives that affect its melting properties. You can also add other cheeses like Colby, Monterey Jack, or Parmesan, and seasonings like garlic powder, salt, and cayenne pepper to taste.
Explore related products
What You'll Learn
Use a good block of sharp cheddar
To make a good cheese sauce for broccoli, it is recommended to use a block of sharp cheddar cheese. The quality of the cheese is important, and it should not be the pre-shredded bagged kind, as this may result in a grainy texture. It is best to buy a block of cheese and grate it yourself.
When selecting a cheddar cheese, it is important to consider the age of the cheese. Older cheeses, like aged white cheddar, do not emulsify well and can result in a strange texture. Younger cheeses have more naturally occurring emulsifiers and will produce a smoother sauce. However, older cheeses have a stronger flavour, so it is a matter of personal preference. If you want a strong flavour without compromising on texture, you can combine a mature cheddar with a milder variety.
It is also important to consider the temperature of the cheese before you start making the sauce. The cheddar should be closer to room temperature, as this will result in a creamier consistency once melted.
When it comes to quantity, a recipe for cheese sauce to accompany broccoli typically requires a generous amount of cheese. A good rule of thumb is to use at least one cup of shredded cheddar, but you can adjust this to your taste preference.
In summary, for a good cheese sauce for broccoli, use a block of sharp cheddar cheese, grate it yourself, and bring it to room temperature before melting. Adjust the age and quantity of the cheese to suit your taste.
Goat Cheese and Kidney Disease: A Healthy Option?
You may want to see also
Melt butter over medium heat
To make a good cheese sauce for broccoli, you'll want to start by melting butter over medium heat. This is an important first step as it forms the base of your sauce. It's important to use a medium-sized saucepan for this. You'll want to melt the butter slowly and evenly, so don't turn the heat up too high. Keep a close eye on it and stir often to prevent burning.
Once you have melted butter, the next step is to add flour to make a roux. This will help to thicken the sauce. Whisk the flour into the melted butter until it is well combined and cook this mixture for about a minute or two. It is important not to let the flour brown as this will affect the taste of your sauce. You want to cook the floury taste out, but not so long that it starts to burn. Keep whisking the mixture over medium heat until it turns a golden colour.
The next step is to add milk to create a classic bechamel sauce. Gradually pour in the milk while continuously whisking the mixture. It is important to keep whisking so that the milk doesn't scorch on the bottom of the pan. Keep whisking until the sauce starts to thicken. You'll know it's ready when it coats the back of a spoon.
Now you have a bechamel sauce, you can start to add cheese to make it a cheese sauce. Turn off the heat and slowly whisk in the cheese, making sure it is well combined and smooth. It is best to use cheese at room temperature as this will melt more easily and give a creamier consistency. It is also recommended to grate your own cheese as pre-shredded cheese can result in a grainy texture.
Finally, pour your cheese sauce over steamed broccoli and enjoy!
Mozzarella Cheese: Healthy or Unhealthy?
You may want to see also
Add flour to make a roux
To make a good cheese sauce for broccoli, you'll need to start with a roux. A roux is a mixture of butter and flour that will serve as the base for your sauce. It's important to cook the flour properly to avoid a raw flour taste in your sauce.
First, melt the butter in a medium-sized saucepan over medium heat. Once melted, add the flour and whisk vigorously with a balloon whisk to combine. Keep whisking constantly for 1-2 minutes until the mixture is just golden. Be careful not to let the mixture brown or burn. This step is crucial for cooking out the raw flour taste.
Now you have your roux, you can gradually add the milk. Keep whisking as you pour to ensure the mixture stays smooth. Continue whisking for another 2-3 minutes until the mixture thickens. You'll know it's ready when it coats the back of a spoon.
Once thickened, remove the pan from the heat. It's important to do this before adding the cheese to avoid the cheese scorching or scalding. Now, whisk in half of your cheese of choice, along with any desired seasonings. Keep whisking until everything is well incorporated. Finally, add the remaining cheese and continue stirring until you have a smooth, creamy cheese sauce.
This method ensures a smooth and flavourful cheese sauce by creating a roux and cooking out the flour taste before adding the milk and cheese.
Friulano Cheese: Healthy and Delicious?
You may want to see also
Explore related products
Add milk, garlic powder, and pepper
Now, add milk, garlic powder, and pepper to the mixture. It is important to constantly stir the mixture at this stage to prevent the milk from scalding. Make sure you do not cook it over anything higher than medium heat. You can add a teaspoon of hot sauce to give it a spicy kick. Cayenne pepper is also a great addition to this sauce, giving it a gentle warmth without making it spicy. You can also add blue Stilton for a surprisingly good, strong flavour or use apricot Stilton for a more mellow version.
Continue to cook the mixture until it thickens. A good way to tell that the milk has thickened enough to add the cheese is by sticking a spoon into it. Once the mixture coats the back of a spoon, you're ready to add the cheese. You can also add a slice of American cheese to the mixture. The sodium citrate in the American cheese will help the sauce achieve a saucy texture without breaking.
Once the milk has thickened, turn off the heat and whisk in the cheese until well combined. You can also add in some cream cheese to make the sauce creamier. Make sure to continuously whisk the mixture so that the milk does not scorch at the bottom of the pan.
Cream Cheese Frosting: Perfect Vanilla Cupcake Partner?
You may want to see also
Season with salt and pepper
Seasoning with salt and pepper is an important step in making a good cheese sauce for broccoli. It is recommended to use enough salt to bring out the flavours of the other ingredients. Salt is key to enhancing the savoury depth of flavour in the sauce.
Pepper can add a gentle warmth to the sauce, especially when using cayenne pepper. It is important to note that cayenne pepper will not make the sauce spicy, but it does add a subtle kick. If you want to add a spicier kick, you could try adding a teaspoon of hot sauce.
When seasoning with salt and pepper, it is best to start with a small amount and gradually add more to your desired taste. You can always add more, but it is difficult to reduce the saltiness or spiciness if you add too much.
Additionally, if you are using pre-shredded cheese, you may want to be cautious with the amount of salt you add, as pre-shredded cheese tends to have a higher salt content.
Goat Cheese vs Parmesan: A Worthy Substitute?
You may want to see also
Frequently asked questions
To make a basic cheese sauce for broccoli, melt butter in a medium-sized saucepan over medium heat. Add flour and whisk until it turns golden, then slowly pour in milk while whisking. After it thickens, add cheese and seasonings, stirring until smooth.
A good block of sharp cheddar cheese is recommended for a cheese sauce for broccoli. The cheese should be shredded or sliced at home, as pre-shredded cheese may result in a grainy texture.
To make a smooth cheese sauce, use younger cheeses that have more naturally occurring emulsifiers. An emulsifier like sodium citrate can also be added. Avoid overheating the sauce as this can make it grainy.
