Saturday, August 8, 2009


2 tbsp butter
1 tbsp + 1 tsp all-purpose flour
1 tsp grated lemon peel
1/4 tsp dried dill weed
1/4 tsp salt
1 cup half and half cream
1 egg yolk, beaten
1 to 1 1/2 lbs cooked broccoli spears
sliced pimento, optional

In a medium saucepan over medium heat, melt the butter; remove from heat. Stir in flour, lemon peel, dill weed and salt. Blend in the half and half cream. Cook, stirring, over medium heat until the mixture thickens and just begins to boil. Remove mixture from the heat. Blend a small amount of the hot mixture into the egg yolk. Blend back into the hot mixture and stir to combine. Cook, stirring, until the mixture comes to a boil; stir for 1 more minute. Place cooked broccoli in a serving bowl and pour the sauce over the broccoli. Garnish with the pimento strips, if desired. If you want a thinner sauce, just slowly add another tbsp of the half and half cream.

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