If you ever want to spruce up a side dish to impress your family and friends, this one will do nicely. The recipe is included in the Rosie’s Riveting Recipes historic cookbook. Hollandaise sauce is quick and easy to make, and the ingredients are already in the fridge. Homemade also tastes better than a mix.
Everything is better with hollandaise sauce. Along with broccoli, it tastes great on asparagus, baked potatoes and my all time favorite breakfast. Eggs Benedict.
BROCCOLI WITH HOLLANDAISE SAUCE
- 1/2 cup margarine
- 4 egg yolks
- 1/4 cup water
- 2 tablespoons lemon juice
- salt, pepper
- cooked broccoli
Put all ingredients, except broccoli, in the top of a double boiler or a small deep saucepan. Put over direct heat, and beat constantly with a dover beater* until the sauce is thick, smooth and foamy.
Serve on hot cooked broccoli, or other cooked green vegetables.
* A dover beater is another term for an egg beater