Broccoli In Hollandaise Sauce
Print This Recipe

---

INGREDIENTS 1 to 1-1/2 pounds broccoli Hollandaise Sauce Wash broccoli head well under running water as quickly as possible, so excess water will not be absorbed. Trim leaves and cut into stalks. Using a potato peeler, peel stems. Place broccoli in rapidly boiling salted water. When water resumes boiling, cook 5 to 7 minutes or al dente. Drain. Serve with Hollandaise Sauce HOLLANDAISE SAUCE 1/2 cup egg yolks (6 or 7), at room temperature 3/4 teaspoon salt 1/4 teaspoon Tabasco sauce 1/4 teaspoon ground white pepper 1 cup melted butter, at room temperature Warm water 1/2 tablespoon fresh lemon juice, approximately, to taste In the container of your blender whip the egg yolks until very smooth, about 15 seconds. Add the salt, Tabasco sauce and pepper; whip another 15 seconds. Turn the blender on medium speed and slowly add the melted butter a tablespoon at a time for the first half cup. As the butter is being added, notice the sauce beginning to thicken. Never allow the sauce to become thicker than cake batter or it will curdle (the yolks will discharge the butter they hold). If the sauce becomes thicker than cake batter, thin it down with a small amount of warm water, adding one tablespoon at a time. Continue adding the remaining butter in a steady stream, constantly watching the thickness and thinning with additional water as needed. When all the butter has been added, add the lemon juice to taste and whirl again until evenly distributed. Hold the Hollandaise Sauce at room temperature, covered, until you are ready to serve.