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Yield:
6 servings
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Ingredients

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Directions

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  • Sauté chopped onion in butter in a medium saucepan until tender; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 1 cup milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper.

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  • Beat egg yolks until thick and lemon colored. Combine cream sauce, beaten yolks, broccoli, and lemon juice in a medium mixing bowl; set aside.

  • Combine egg whites (at room temperature) and cream of tartar; beat until stiff but not dry. Gently fold egg whites into broccoli mixture. Spoon into a lightly greased 1 1/2-quart casserole. Place in a pan of hot water; bake at 325° for 40 minutes.

Source

Oxmoor House Homestyle Recipes

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