Broccoli Florets with Hollandaise Sauce

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500 g Frozen broccoli florets;
1 Egg yolk
; pieces (4oz)
Salt and white pepper
1 tb White wine vinegar
125 g Unsalted butter; cut into
1 tb Water
1 ts Lemon juice

Original recipe makes 4 servings



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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