Broccoli Florets With Hollandaise Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Sainsbury13 | 4 | Servings | |
INGREDIENTS
| 500 | g | Frozen broccoli florets |
| 1lb | ||
| 1 | t | Lemon juice |
| 1 | T | White wine vinegar |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 238
Calories From Fat: 233
Total Fat: 26.5g
Cholesterol: 112.2mg
Sodium: 5.6mg
Potassium: 17.1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g