Friday, December 23, 2011

Broccoli With Lemon-Cream Sauce

This recipe produced a very nice side dish that I will be making again.  I can’t tell where the clipping came from or how old it is.

Since I usually cook for C. and myself I half most of these clippings.  I prepared half of the broccoli but I prepared the full recipe for the sauce.  Can’t have too much sauce when it has lemon, wine and butter in it!.  I’ll post the full recipe at the end.

It makes a colorful dish when you garnish it with the pimiento slices.

Here's what you will need.

A quick opinion on this recipe regarding the butter….the recipe calls for butter or margarine.  I don’t think so.  No margarine.  Use butter please.  Thank you.

Broccoli With Lemon-Cream Sauce

Yields:  8 servings


2 large heads broccoli, about 2 pounds
Yolks of 4 large eggs, lightly beaten
¼ cup dry white wine
2 Tbsp. freshly squeezed lemon juice
½ tsp. salt
¼ tsp. dried basil leaves
¼ tsp. freshly ground black pepper
½ C. butter or margarine
1 – 4 ounce jar diced pimento, drained

Mise en place:

·         Wash and cut broccoli into florets with 2-inch stems
·         Measure out wine
·         Separate yolks from whites and slightly beat (you can freeze the whites)
·         Squeeze lemon juice
·         Measure out herbs and seasonings
·         Slice chilled butter into Tbsps.
·         Drain pimentos


In a 4-quart saucepan over high heat, bring broccoli and 1 inch water to boil.  Reduce heat to low; simmer, covered, 10 minutes until broccoli is crisp-tender.  Drain.

In top of double boiler over simmering water, heat egg yolks, wine, lemon juice, salt, basil and pepper, stirring frequently until mixture thickens.

Remove from heat and whisk in butter one Tbsp. at a time whisking after each addition until butter is thoroughly blended.

Arrange broccoli on platter; pour sauce over and garnish with diced pimentos.

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