Broccoli with Lemon Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Enjoy this refreshing, delicious alternative to traditional cheese and brocolli. The lemon sauce is great over cauliflower, too! Barbara Frasier, Fyffe, Alabama Ingredients:
3 pounds fresh broccoli spears |
1 cup chicken broth |
1 tablespoon butter |
4-1/2 teaspoons cornstarch |
1/4 cup cold water |
2 egg yolks, lightly beaten |
3 tablespoons lemon juice |
2 tablespoons grated lemon peel |
Directions:
1. Place broccoli in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and cook for 5-8 minutes or until crisp-tender.
2. Meanwhile, in a small heavy saucepan, heat broth and butter until butter is melted. Combine cornstarch and water until smooth; stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
3. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice and peel. Drain broccoli; serve with sauce. Yield: 10 servings (1-1/4 cups sauce).
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