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Broccoli Cheddar Sauce

Adapted via ChefSteps.com
You will need a food processor to make the sauce as smooth as possible.

INGREDIENTS

  • 1 Broccoli, whole head about 8oz
  • 1/4 cup YUMYIN
  • 6 White button mushroom (optional)
  • 1/4 cup Butter unsalted
  • 1/4 tsp Salt
  • 1 clove Garlic
  • 1/4 cup White wine
  • 3/4 cup Heavy cream
  • 1/2 cup Aged white cheddar
  • Black pepper to taste

DIRECTIONS

  1. Trim broccoli into florets and stems, put florets aside and place stems into food processor, add YUMYIN and pulse until finely minced. Place into large bowl
  2. Quarter mushrooms keeping cap and stem connected
  3. In a saucepan over medium-low heat add butter, garlic, salt, and broccoli and YUMYIN mixture cook for 4-5 minutes
  4. Add white wine, scrape any stuck bits. Reduce until there's almost no clear liquid left in the pan.
  5. Add cream and cheese to pan and stir regularly until mixture looks like fondue. 
  6. Add mushrooms if using and broccoli florets and cook until broccoli is bright green and tender