Sunday, December 28, 2008

Broccoli with Lemon Sauce

Broccoli with Lemon Sauce

From: Taste of Home, November 2008

3 lbs. fresh broccoli spears
1 cup chicken broth
1 Tbs. butter
4 1/2 tsp. cornstarch
1/4 cup cold water
2 egg yolks, beaten
3 Tbs. lemon juice
2 Tbs. lemon peel, grated

Place broccoli in a large saucepan; add 1 inch of water. Bring to a boil. Reduce heat, cover and cook for 5-8 minutes or until crisp-tender.

Meanwhile, in a small 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.

Remove from heat. Stir a small amount of the hot mixture into the egg yolks; return all to the pan; stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Gently stir in lemon juice and peel. Drain broccoli and serve with the sauce.

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