Broccoli with Hollandaise Sauce
Yield: 6-8 side dish servings or 8-12 appetizer servings.
Cook Time: About 3 minutes
Tips: For more lemon flavor in sauce, add maximum amount of freshly squeezed lemon juice as suggested in recipe.
Suggestion: Serve as a side dish or as an appetizer (see serving suggestion in photo below)
Broccoli with Hollandaise Sauce can be served as an elegant appetizer
for parties and events or as a side dish, and is a wonderfully delicious way to add flavor and texture to this popular vegetable. This easy Hollandaise Sauce recipe is made with lightly seasoned egg yolks and butter briefly cooked together over low heat, and is flavored with the perfect hint of lemon, giving the perfect complimentary flavor to crisp-tender broccoli florets.
To serve this dish as an appetizer, simply arrange the broccoli florets on a platter or other serving dish with a bowl of the Hollandaise Sauce arranged in center of the florets for easy dipping, as shown in the photo above. The florets are delicious warm or cooled. To serve as a side dish, see Broccoli with Hollandaise Sauce on the Vegetables page.
To serve this dish as an appetizer, simply arrange the broccoli florets on a platter or other serving dish with a bowl of the Hollandaise Sauce arranged in center of the florets for easy dipping, as shown in the photo above. The florets are delicious warm or cooled. To serve as a side dish, see Broccoli with Hollandaise Sauce on the Vegetables page.
Recipe▼
Ingredients
- Broccoli
- 1 bunch fresh broccoli (or 10-12 oz. broccoli florets)
- 1/2 teaspoon salt
- Hollandaise Sauce
- 1/2 cup butter
- 4 egg yolks, well beaten
- 2 to 2 1/2 tablespoons lemon juice
- pinch white pepper
- 1/8 teaspoon salt
Directions
Broccoli
Cut bunch of broccoli into bite-size broccoli florets with about 1/2 to 1-inch stems. Trim any large leaves off of florets. Place florets in a vegetable steamer and rinse under cold water. Heat about 1 inch of water to boiling in a saucepan. Once water reaches a boil, place vegetable steamer with broccoli florets in saucepan and cover. Steam for 2-3 minutes or until crisp-tender to the bite. Serve florets on a platter or other serving dish with a bowl of Hollandaise Sauce for dipping.
Hollandaise Sauce
Melt 2 tablespoons butter in the top of a double boiler (or in a heat-proof bowl placed on top of a saucepan), then pour gradually into the beaten egg yolks, stirring constantly. Return yolks to pan and place pan in or over hot water. Add the remaining butter by tablespoons, stirring after each addition until melted. Remove from heat and stir in lemon juice, pepper and salt. Serve with broccoli florets as suggested above.
