Broccoli with Hollandaise Sauce
Yield: 6-8 side dish servings or 8-12 appetizer servings
Cook Time: About 8 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)
This Broccoli with Hollandaise Sauce recipe can be served as a side dish
or as an elegant appetizer for parties and events, 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 a hint of lemon, giving the perfect complimentary flavor to crisp-tender broccoli florets. The Hollandaise Sauce can be drizzled over the top of the florets, or served on the side for dipping.
To serve this dish as an appetizer, you can simply arrange the broccoli florets on a platter with a bowl of the Hollandaise Sauce in the center for easy dipping, as shown in the photo below. The florets are delicious warm or cooled.
To serve this dish as an appetizer, you can simply arrange the broccoli florets on a platter with a bowl of the Hollandaise Sauce in the center for easy dipping, as shown in the photo below. The florets are delicious warm or cooled.
Recipe▼
Ingredients
- Broccoli
- 1 bunch fresh broccoli (or 10-12 oz. broccoli florets)
- 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 large bite-size broccoli florets with about 1/2 to 1-inch stems, cutting the bottoms of the stems at a diagonal. 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 about 5 minutes or until crisp-tender to the bite. Drizzle Hollandaise Sauce over the top of florets or serve or on the side 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 filled with about 1 inch of water), then pour gradually into the beaten egg yolks, stirring constantly. Return yolks and butter mixture to saucepan. Add the remaining butter by tablespoons to saucepan, stirring after each addition until melted. Remove from heat and stir in lemon juice, pepper and salt. Serve with broccoli florets as suggested above.
Broccoli
Cut bunch of broccoli into large bite-size broccoli florets with about 1/2 to 1-inch stems, cutting the bottoms of the stems at a diagonal. 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 about 5 minutes or until crisp-tender to the bite. Drizzle Hollandaise Sauce over the top of florets or serve or on the side 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 filled with about 1 inch of water), then pour gradually into the beaten egg yolks, stirring constantly. Return yolks and butter mixture to saucepan. Add the remaining butter by tablespoons to saucepan, stirring after each addition until melted. Remove from heat and stir in lemon juice, pepper and salt. Serve with broccoli florets as suggested above.
