Broccoli With Hollandaise Sauce

Oxmoor House
6 servings


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2 (1-pound) bunches fresh broccoli
6 egg yolks
3/4 cup butter or margarine, softened and divided
1 1/2 tablespoons lemon juice
1/4 teaspoon salt
Pimiento strips (optional)


Trim off large leaves of broccoli. Remove stalks; separate into flowerets, and wash thoroughly. Cook flowerets, covered, in a small amount of boiling water 8 to 10 minutes or until tender. Drain well, and place in a serving bowl. Set aside.

Combine egg yolks and one-third of butter in top of double boiler. Bring water to a boil (water in bottom of double boiler should not touch top pan). Reduce heat to low; cook, stirring constantly, until butter melts. Add second third of butter; stir constantly until butter begins to melt. Add the remaining butter, stirring constantly until melted.

Remove pan from water, and stir rapidly for 2 minutes. Stir in lemon juice, 1 teaspoon at a time; add salt. Place on top of double boiler over low heat. Cook, stirring constantly, 2 to 3 minutes or until smooth and thickened. Immediately remove from heat. Spoon sauce over broccoli, and garnish with pimiento strips, if desired.

Created date

February 2010