Broccoli Florets With Hollandaise Sauce Recipe
Servings: 4
Ingredients
- 500 gm Frzn broccoli florets, (1lb)
- 1 tsp Lemon juice
- 1 Tbsp. White wine vinegar
- 1 Tbsp. Water
- 1 x Egg yolk
- 125 gm Unsalted butter, cut into small pcs (4oz) Salt and white pepper
Directions
- Cook the broccoli according to pack instructions.
- Meanwhile, to make the hollandaise sauce, put the lemon juice, vinegar and water into a saucepan and boil till reduced by half.
- Leave to cold.
- Put the egg yolk and reduced vinegar liquid into a basin over a pan of gently simmering water and whisk till thick.
- Gradually add in the butter, a piece at a time, whisking after each addition.
- Season to taste and serve over the cooked broccoli.
- NOTES : A beautiful, rich buttery sauce that goes particularly well with broccoli and asparagus.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 4 servings | |
| Calories 251 | |
| Calories from Fat 225 | 90% |
| Total Fat 25.63g | 32% |
| Saturated Fat 16.08g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 29mg | 1% |
| Potassium 251mg | 7% |
| Total Carbs 5.2g | 1% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.35g | 1% |
| Protein 2.42g | 4% |
