Nancy Fitz-William's Broccoli and Cheese Sauce
- 1 large broccoli
- 1 lb American cheese, fresh grated use white if you choose (Land-O-Lakes is best)
- 12 cup unsalted butter
- heavy cream (about half cup)
- white pepper
- 1 dash ground cayenne pepper (optional)
- 1 pinch dry mustard
- paprika
- Wash and cut Broccoli into florets.
- Place in the top of a steamer, and bring to boil.
- Have the sauce ready to go, so when the Broccoli is ready you can have both ready.
- In a double boiler, place one stick of butter and melt.
- Then slowly add a bit of the cream until heated.
- Slowly, one handful at a time, add the cheese and continue to stir until melted.
- Continue this process, add a little more cream, then more cheese.
- You should have quite a thick, smooth sauce.
- Adjust heat as needed, and continue to stir.
- Add the spice to taste.
- Remeber, you want the sauce to seem quite thick as you are pouring it over hot Broccoli and that will thin it out naturally.
- This is a fairly fool proof receipt, however it may take practice, and a double boiler, especially a porcelain one really helps.
- I wouldn't substitute another kind of cheese for another.
broccoli, american cheese, unsalted butter, heavy cream, white pepper, ground cayenne pepper, mustard, paprika
Taken from www.food.com/recipe/nancy-fitz-williams-broccoli-and-cheese-sauce-487390 (may not work)