Steamed Broccoli with Mustard Sauce

  • 10min
  • 20min
  • 6+

Broccoli component

  • 1 large broccoli head

  • Enough water to half-fill the saucepan in which you’ll steam the broccoli

Mustard Sauce

  • 30 g butter, cubed

  • 30 ml flour

  • 375 ml hot, full-cream milk

  • 5 ml Dijon mustard

  • 5 ml multi-seeded mustard grains

  • 150 g mature Cheddar cheese, grated

  • Flaked sea salt, to taste

  • Freshly ground black pepper, to taste

  • 1 red bird’s eye chilli, deseeded and chopped


  1. 1

    Half-fill the saucepan you will use to steam the broccoli with water. Bring the water to the boil.

  2. 2

    Place the broccoli in a colander or steaming bowl over the saucepan containing the boiling water. Steam the broccoli for 8−10 minutes until cooked through but still crunchy.

  3. 3

    Meanwhile in another saucepan, heat the butter until melted. Add the flour and stir to make a roux (base for a ‘white sauce’). Place the saucepan aside and whisk in the hot milk until well combined.

  4. 4

    Place the saucepan back on the heat and cook for 10 minutes whisking continuously until slightly thickened and smooth.

  5. 5

    Add the two mustards, grated cheese and stir well. Season and set aside. Remove the broccoli from the saucepan and place on a platter. Pour the sauce over it and sprinkle with chopped chilli. Serve immediately while still warm.

Siba’s tip…

I love broccoli and this is my steamed version of the broccoli bake.