| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Sainsbury13, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 500 |
g |
Frozen broccoli florets; (1lb) |
| 1 |
ts |
Lemon juice |
| 1 |
tb |
White wine vinegar |
| 1 |
tb |
Water |
| 1 |
|
Egg yolk |
| 125 |
g |
Unsalted butter; cut into small |
|
|
; pieces (4oz) |
|
|
Salt and white pepper |
INSTRUCTIONS
Cook the broccoli according to pack instructions.
Meanwhile, to make the hollandaise sauce, put the lemon juice,
vinegar and water into a saucepan and boil until reduced by half.
Leave to cool.
Put the egg yolk and reduced vinegar liquid into a basin over a pan of
gently simmering water and whisk until thick.
Gradually add the butter, a piece at a time, whisking after each
addition.
Season to taste and serve over the cooked broccoli.
Converted by MC_Buster.
NOTES : A beautiful, rich buttery sauce which goes particularly well
with broccoli and asparagus.
Converted by MM_Buster v2.0l.
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