Broccoli Florets with Hollandaise Sauce
Broccoli Florets with Hollandaise Sauce Preparation
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. NOTES : A beautiful, rich buttery sauce which goes particularly well with broccoli and asparagus.
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