(upbeat folk music)
- Hi everyone, I'm Jerry James Stone,
I'm gonna show you how to make a delicious
broccoli with a wonderful homemade cheese sauce.
You're gonna love it.
Let's get to it.
(upbeat folk music)
So the first thing you wanna do
for this recipe is we're gonna
create a rue to create our cheese sauce.
So we're gonna start the cheese sauce,
kinda get it going,
and then,
once it's kind of going,
we're gonna start cooking our broccoli.
So, to create a rue,
we're gonna melt some butter
in a large shallow pan.
Once it's fully melted,
we're gonna add in some flour.
I like to just a whisk to add in my flour,
just to kind of evenly incorporate it.
We're creating this rue,
because this is what we're going
to use to thicken the sauce.
So, after the flour is added into the butter,
and completely combined with the butter,
you want to add in the milk.
So go ahead and just slowly add that in.
So, now that the milk is in there,
you want to turn the heat up
to about medium high.
We wanna bring that mixture to a simmer.
So while it's starting to kinda come up,
go ahead and whisk it too.
Because you want to make sure you incorporate all
that flour and butter into the milk.
We're going to bring it to a simmer
and we're going to cook it for a few minutes.
So that it will thicken,
but also so it doesn't have any sort
of flour-y taste.
Also make sure we wanna bring it to a simmer
but don't boil it, that's important.
So just bring it to a simmer,
and cook it for about two minutes.
While that milk is coming up to a simmer,
go ahead and add your water to a large pot.
We're going to go ahead and blanche the broccoli.
So, add the water to the pot,
and bring that to a boil.
Once the water starts to boil,
especially if you're using
like a stainless steel pan,
then you want to go ahead and salt the water.
Adding that salt is a way to kinda get flavor
into the broccoli but if you add the salt
before the water's boiling,
then you actually risk ruining your pan.
Add in that fresh broccoli,
and then I cook...
I like my broccoli kind of on the crunchy side,
so I like my vegetables when they're kind like
just cooked enough to be warm, and hot,
but like, still crunchy.
So, let it cook, blanche in the water for
about a minute, it'll really brighten up
when it gets kinda a bright green,
that's when it's at that crunchy point.
If you wanted to, you know,
be a little more tender,
just let it sit in there for a few more minutes.
But once it's actually done cooking,
and it kind of brightens up,
you wanna take the broccoli out
and transfer it to an ice bath.
The ice bath will stop it from cooking
so that way it doesn't get mushy.
Okay, so, if you're milk mixture has simmered
for a few minutes, now its time
to add in the cheese.
So you want to turn off the heat,
and remove the pan from the heat.
You're going to add in about a fourth cup
of the cheese at a time,
let it completely melt
and incorporate and mix in.
And then add in more cheese.
The reason you don't wanna do this over the heat,
is because if you do it that way,
you risk the sauce breaking,
and then it's just...
well, it's just gonna be gross.
So, it's really important to not do this
with direct heat.
So, there's more than enough warmth in there
to melt that cheese.
So just kinda keep adding
in a little bit at a time,
incorporate it, add in the next batch
until it is all mixed in.
(fast forward noise)
Now if you have a little bit of salt left over,
go ahead and taste that cheese sauce.
See if it's to your liking.
Salt it accordingly.
And now you're ready, to take that broccoli
and pour this wonderful,
homemade cheddar cheese sauce,
over the top of it.
I think you're going to like it.
Hey, you know what?
I know you're going to like it.
If you like this recipe, give me a thumbs up,
if there's something you want to see,
just drop a comment below.
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I release new recipes every single week.
So please subscribe.
See you guys next time.
(upbeat folk music)