whats a nice creamy sauce to make to go on brocolli and bacon?

Question

I have some cream, and some other rudimentary ingredients (no fancy cheeses or other perishables, though I have an array of herbs and spices (no fresh herbs though). Whats a nice sauce I can make? Quick answers please!!! hungry.

Answer 1

You don't have any cheese? Then out goes the cheese sauce. Got any garlic? Chop up the garlic, fry in some oil, chuck in bacon, fry till cooked, add brocolli (needs to have been cooked) give it a quick stir, chuck in the cream, cook through til warm and add lots of black pepper.

Answer 2

I'd just make a quick roux based cheese sauce, and cover the brocolli and crispy bacon with it. over the top, put a nice layer of breadcrumbs that have herbs and olive oil mixed through so it goes nice and crunchy on top when baked.

Answer 3

Do the obvious thing .Make a veloute/bechamel / using the bacon grease as the fat component for the blonde roux . Bring a mixture of equal parts white wine and cream to a slow simmer and using the tip of you whisk pick up a small quantity of the roux and whisk it into the liquid until the desired consistency is reached and you can no longer taste alcohol or the flour .season to taste , garnish with bacon
As always all starch thickened sauces must reach a boil before their full thickening potential can be realized.

Answer 4

Brocolli and bacon work so well togther they only need something simple. A basic white sauce with a touch of balck pepper is quick, simple and brings the flavours together without adding to or overpowering them.
Keep it simple - you might not get a Michelin Star but you'll end up with something tasty, easy,quick and warming and probably more satisfying than a fancy dish.

Answer 5

How about a cheese sauce? Cheese works so well with both. We recommend making the type of cheese sauce you'd make for a macaroni and cheese (just without the macaroni). Follow the recipe below and just leave out the macaroni and bread crumbs.

Ingredients
1 package (8 ounces) elbow macaroni
3/4 cups fresh bread crumbs (about 1 1/2 slices bread)
4 tablespoons butter or margarine, melted
1 small onion, finely chopped
1 tablespoon all-purpose flour
1/4 teaspoon dry mustard
1 teaspoon salt
1/8 teaspoon ground black pepper
1 1/2 cups milk
8 ounces Cheddar cheese, shredded (2 cups)

Directions
1. In 3-quart saucepan, cook macaroni as label directs. Drain well.

2. Preheat oven to 350° F. Grease 9-inch square baking dish or casserole. In small bowl, toss bread crumbs and 2 tablespoons melted butter until moistened. Set aside.

3. To saucepan, add remaining 2 tablespoons butter over medium heat. Add onion and cook until tender, about 5 minutes. Add flour, mustard, salt, and pepper; stir until blended. Stir in milk; cook, stirring, until thickened. Remove from heat; stir in cheese.

4. Spoon macaroni into prepared baking dish. Pour cheese sauce over macaroni. Sprinkle crumb mixture over top. Bake until bubbly and top is golden, about 20 minutes. Let stand 15 minutes for easier serving.

For more sauce ideas, go to http://www.goodhousekeeping.com/search/fast_search?search_term=sauce&search_term.x=0&search_term.y=0&search_type=relevancy

Answer 6

* 4 c. Minute Rice (keep on with mfg. instructions) * a million can cream of mushroom soup (undiluted) * a million can cream of fowl soup (undiluted) * 3 c. shredded cheddar cheese * 3-4 c. chopped, steamed broccoli * a million/4 c. margarine, melted * paprika ( to flavor) * salt & pepper (to flavor) instructions a million. cook Minute Rice. 2. Steam broccoli in a bowl with water interior the microwave for roughly 12 min. 3. combination rice, soups, margarine, broccoli and (2 c.)cheese together. 4. placed right into a baking dish. 5. Sprinkle final a million c. cheese on perfect. 6. Sprinkle paprika on perfect. 7. Bake @ 350 tiers F for roughly 40 5 min. or until eventually warm & bubbly. 8. appreciate! :)

Answer 7

No fancy cheeses needed, but I've always found some sort of cheese goes best with broccoli. My father's secret was to use Cream of Mushroom/Chicken soup as his base. For some reason, it just always worked best.

Answer 8

Hollandaise or a bechamel. You can add any cheese to the bechamel to make a good cheese sauce


Hollandaise
Recipe courtesy Alton Brown, 2004
Show: Good Eats
Episode: Hittin' the Sauce
3 egg yolks
1 teapsoon water
1/4 teaspoon sugar
12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
1/2 teaspoon kosher salt
2 teaspoons freshly squeezed lemon juice
1/8 teaspoon cayenne pepper

Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low.

Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds.

Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until there is a clear line that is drawn in the mixture when you pull your whisk through, or the mixture coats the back of a spoon.

Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm.




Béchamel Sauce

* 1/4 cup unsalted butter
* 1/4 cup all-purpose flour
* 2 cups milk
* 1 small onion studded with 2 Or 3 cloves, optional
* 1 small bay leaf
* dash dried leaf thyme, crumbled
* salt and white pepper to taste
* nutmeg, to taste

In a medium heavy saucepan, melt butter over low heat. When butter starts to foam, add the flour all at once, mixing well with a wooden spoon. Cook over low heat 3 to 4 minutes, stirring constantly to incorporate and cook flour. Remove pan from heat and let stand, up to 15 minutes.
Meanwhile, in a medium saucepan, scald milk (heating it until just below boiling point).
Return saucepan with roux to medium-low heat. Add all of the scalded milk at once (to avoid the formation of lumps). Simmer, stirring gently with a wire whisk or wooden spoon. Add studded onion, bay leaf and thyme sprig. Cook, stirring, over low heat, 15 to 20 minutes, until smooth and thickened. Strain sauce through fine-mesh strainer. Add salt, white pepper and nutmeg to taste. Makes about 2 cups.
From "Nancy Enright's Canadian Herb Cookbook" by Nancy Enright.
Posted by Cathy H.

Answer 9

melt butter, add flour and allow to foam
add cream and whatever spices you want, maybe a little Dry Sherry. yum

When shall I be there? Wine?

Answer 10

while the combination of broccoli and bacon, totally turns me off, I would go with an easy cheese sauce.