Gratinated broccoli with Mornay sauce

 

Ingredients:

1 kilogram of cooked broccoli florets,
200 grams of bacon,
100 grams of grated cheese,
1 liter of Mornay sauce, and salt.

For the Mornay sauce:

1 liter of milk,
60 grams of butter,
60 grams of flour,
2 egg yolks,
50 grams of Parmesan cheese,
salt, white pepper, and nutmeg.

Instructions:

1. Bring the milk to a boil, perfumed with pepper and nutmeg.

2. In a pan, melt the butter. Once liquid, add the flour, cool, and then gradually add the boiling milk, stirring continuously to prevent lumps. Let it cook for at least five minutes, then remove from heat and add the egg yolks and cheese. Set aside.

3. Cut the bacon into lardons and lightly sauté in a pan with a little olive oil.

4. In a casserole dish, combine the broccoli florets with the bacon, coat with Mornay sauce, sprinkle with cheese, and gratinate.

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