Broccoli with Lemon Cream Sauce Recipe
Ingredients
| Butter | 1 1/2 Ounce | |
| Flour | 1 Tablespoon | |
| Salt, pepper | ||
| Large can evaporated milk or cream | ||
| 2 egg-yolks | ||
| Lemon juice | 1 1/2 Tablespoon | |
| 1 lb. cooked broccoli spears | ||
| Blanched almonds | 1 Ounce | |
Directions
Melt 1/2 oz. butter in a saucepan, add flour and seasonings, stir until smooth.
Cook 1 minute.
Gradually add the evaporated milk.
Bring to the boil, stirring constantly.
Remove from heat.
Beat egg-yolks, slowly beat a little hot sauce into the eggs, return to sauce in the pan, stir in remaining butter and lemon juice carefully.
Place the cooked broccoli spears in a shallow dish, pour over the hot sauce and garnish with almonds.
Cook 1 minute.
Gradually add the evaporated milk.
Bring to the boil, stirring constantly.
Remove from heat.
Beat egg-yolks, slowly beat a little hot sauce into the eggs, return to sauce in the pan, stir in remaining butter and lemon juice carefully.
Place the cooked broccoli spears in a shallow dish, pour over the hot sauce and garnish with almonds.
Chef
