Alive and Cooking

Broccolini & Shallot Mornay

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(Serves 4)

2 bunches of broccolini
4 shallots, finely sliced
1 clove of garlic, finely chopped
25g butter
50g plain flour
1 glass white wine
100ml cream
100ml milk
1 tbsp Dijon mustard
1 tbsp chopped parsley
1 cup shaved Parmesan cheese
Extra virgin olive oil


In a warm pan, add a splash of olive oil and gently fry the shallots until softened down.

(Mornay Sauce) Heat the butter in a saucepan. Add the garlic, stir in the flour and cook for 1-2 minutes until smooth. Pour in the white wine and continue stirring until smooth. Slowly pour in the milk, followed by the cream while stirring. Add the mustard, chopped parsley and continue stirring for 1-2 minutes.

Trim the broccolini stalks and place into a steamer for approx. 5 minutes.

Place the broccolini into an ovenproof dish, pour the sauce over the stalks, top with shaved parmesan and grill until the cheese has melted. Serve topped with the shallots.

Broccolini & Shallot Mornay