A good way to dress up your broccoli for special occasions.
2 tablespoons butter
1 tablespoon + 1 teaspoon flour
1 teaspoon grated lemon peel
1/4 tsp dill
1/4 tsp salt
1 cup half-and-half cream (or milk)
1 egg yolk, beaten
1 to 1 1/2 lbs cooked broccoli spears
Melt butter in a medium saucepan and remove from the heat. Stir in the flour until smooth. Add the dill, lemon peel, and salt. Gradually stir in the half-and-half until blended. Cook, stirring, over medium heat until the mixture thickens and just comes to a boil. Remove from the heat.
Blend a small amount of the mixture into the egg yolk and stir until blended well. Blend this back into the mixture in the saucepan. Stir to combine. Cook and stir until mixture just comes to a boil. Cook and stir for one minute longer. Spoon over the cooked broccoli and serve.
Yield: 1 cup of sauce. For a thinner sauce, add 1 to 2 tablespoons more of the half-and-half.
1 tablespoon + 1 teaspoon flour
1 teaspoon grated lemon peel
1/4 tsp dill
1/4 tsp salt
1 cup half-and-half cream (or milk)
1 egg yolk, beaten
1 to 1 1/2 lbs cooked broccoli spears
Melt butter in a medium saucepan and remove from the heat. Stir in the flour until smooth. Add the dill, lemon peel, and salt. Gradually stir in the half-and-half until blended. Cook, stirring, over medium heat until the mixture thickens and just comes to a boil. Remove from the heat.
Blend a small amount of the mixture into the egg yolk and stir until blended well. Blend this back into the mixture in the saucepan. Stir to combine. Cook and stir until mixture just comes to a boil. Cook and stir for one minute longer. Spoon over the cooked broccoli and serve.
Yield: 1 cup of sauce. For a thinner sauce, add 1 to 2 tablespoons more of the half-and-half.
This is a file photo used for reference only.
No comments:
Post a Comment