Monday, 3 September 2007

Broccoli In Lemon Cream Sauce

Serves 4 - as a side vegetable

450g broccoli
40g butter
2 rounded tsp flour
225ml single cream or milk
2 egg yolks
2 tbsps lemon juice
salt and freshly ground black pepper

To garnish: crushed coriander seeds or coarsely ground black pepper

Prepare the broccoli by dividing it into even-sized heads or spears and trimming the base of each stalk; split the thicker stalks to ensure even cooking.

Melt 10g butter in a pan; add the flour and cook this roux for 1-2 minutes. Add the milk gradually and bring the sauce to the boil, stirring constantly. Then remove the pan from the heat. Beat the egg yolks in a small bowl and mix in a little of the sauce. Add this to the rest of the sauce, stirring well. Transfer the mixture to a double-boiler. Return to the heat and stir in the remaining butter and lemon juice. Heat the sauce gently until it begins to thicken. Season to taste.

Meanwhile steam or cook the broccoli in a very small amount of boiling salted water for about 5-7 minutes. When it is cooked, put it into a warm serving dish, pour the sauce over the top and garnish with a few crushed coriander seeds or coarsely ground black pepper.
Serve straight away.

I halved the portions and made this just for myself as a main, with rice and it was really good.
I also didn't move it into a double boiler, really, who wants that extra washing up? I just turned the heat down and it was fine.

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