Broccoli With Cheddar Cheese Dunk
|Broccoli||1 Pound, cut into 1 inch florets with about 2 inches of stem attached|
|Unsalted butter||3 Tablespoon|
|All purpose flour||3 Tablespoon|
|Milk||1 1⁄4 Cup (20 tbs)|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Dry mustard||1⁄4 Teaspoon, mixed with 1/2 tablespoon water|
|White cheddar cheese||6 Ounce, shredded (Sharp/Mild)|
|Kosher salt||To Taste|
1. In a large, deep saucepan, bring 1 inch of water to a boil. Fill a steamer basket with the broccoli florets, add it to the saucepan, cover and steam over high heat until the broccoli is crisp-tender, about 5 minutes. Transfer the broccoli florets to a serving platter.
2. Meanwhile, in a saucepan, melt the butter. Add the flour and whisk over moderately high heat for 2 minutes. Add the milk and heavy cream and cook, whisking, until the sauce is thickened, about 2 minutes. Add the mustard powder mixture and shredded cheddar cheese and cook over moderately low heat, stirring, until the cheddar cheese is completely melted. Season the cheddar cheese sauce with salt, transfer to a serving bowl and serve with the steamed broccoli florets.