Broccoli Florets with Gruyère Sauce
Broccoli Florets with Gruyère Sauce
Ingredients
For the Broccoli
- 1 1/2 pounds broccoli florets, cut into bite-sized pieces
- 1 tablespoon salt, for blanching water
For the Gruyère Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1 1/2 cups Gruyère cheese, grated
- 1 teaspoon Dijon mustard
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Bring a large pot of salted water (1 tablespoon salt) to a rolling boil over high heat. Add the broccoli florets and blanch for 2 to 3 minutes, until bright green and tender-crisp. Immediately drain the broccoli and transfer it to an ice bath to stop the cooking process. Once cooled, drain thoroughly and set aside.
⏱️ 8 min
- 2
In a medium saucepan, melt the unsalted butter over medium heat. Once melted, add the all-purpose flour and whisk continuously for 1 to 2 minutes, creating a smooth paste (roux). Cook until the roux is lightly golden and smells nutty.
⏱️ 3 min
- 3
Gradually whisk in the warmed whole milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce is smooth and begins to thicken, about 5 to 7 minutes.
⏱️ 7 min
- 4
Remove the saucepan from the heat. Stir in the grated Gruyère cheese, Dijon mustard, freshly grated nutmeg, salt, and freshly ground black pepper. Stir until the cheese is completely melted and the sauce is smooth and creamy. Taste and adjust seasoning if necessary.
⏱️ 3 min
- 5
Gently fold the blanched broccoli florets into the Gruyère sauce, ensuring all pieces are well coated. Serve immediately as a rich and flavorful side dish.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Broccoli Florets with Gruyère Sauce
Ingredients
For the Broccoli
- 1 1/2 pounds broccoli florets, cut into bite-sized pieces
- 1 tablespoon salt, for blanching water
For the Gruyère Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1 1/2 cups Gruyère cheese, grated
- 1 teaspoon Dijon mustard
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Bring a large pot of salted water (1 tablespoon salt) to a rolling boil over high heat. Add the broccoli florets and blanch for 2 to 3 minutes, until bright green and tender-crisp. Immediately drain the broccoli and transfer it to an ice bath to stop the cooking process. Once cooled, drain thoroughly and set aside.
⏱️ 8 min - 2
In a medium saucepan, melt the unsalted butter over medium heat. Once melted, add the all-purpose flour and whisk continuously for 1 to 2 minutes, creating a smooth paste (roux). Cook until the roux is lightly golden and smells nutty.
⏱️ 3 min - 3
Gradually whisk in the warmed whole milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce is smooth and begins to thicken, about 5 to 7 minutes.
⏱️ 7 min - 4
Remove the saucepan from the heat. Stir in the grated Gruyère cheese, Dijon mustard, freshly grated nutmeg, salt, and freshly ground black pepper. Stir until the cheese is completely melted and the sauce is smooth and creamy. Taste and adjust seasoning if necessary.
⏱️ 3 min - 5
Gently fold the blanched broccoli florets into the Gruyère sauce, ensuring all pieces are well coated. Serve immediately as a rich and flavorful side dish.
⏱️ 2 min