Broccoli with mornay sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Bunches broccoli | |
| Tabasco sauce | ||
| Sharp Cheddar cheese; to taste | ||
| Worcestershire sauce | ||
| Bechamel sauce | ||
Directions
Use leftover Bechamel Sauce (see recipe for "Bechamel Sauce #2" in this cookbook) and add to taste: grated Cheddar cheese, Worcestershire sauce and tabasco. Stir.
Cut stems off broccoli and steam. Add to sauce and serve.
NEWSPAPER ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .
Related recipes
- Baked clams in mornay sauce
- Basic cheese sauce (sauce mornay)
- Butter buds mornay sauce
- Chicken mornay
- Chicken or turkey mornay on broccoli
- Coquilles mornay
- Crab meat mornay
- Crab mornay
- Eggs mornay
- Mornay sauce
- Mornay sauce #2
- Mushroom mornay sauce
- Sauce mornay
- Sauced broccoli
- Scallops mornay
- Scrambled eggs mornay
- Scrambled eggs mornay with canadian bacon
- Summer vegetables roulade with mornay sauce
- Tuna mushroom mornay
- Vegetables mornay