Broccoli with Lemon Sauce
3 pounds fresh broccoli spears1 cup chicken broth 1 tablespoon butter 4-1/2 teaspoons cornstarch 1/4 cup cold water 2 egg yolks, lightly beaten 3 tablespoons lemon juice 2 tablespoons grated lemon peel Place broccoli in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and cook for 5-8 minutes or until crisp-tender. Meanwhile, in a small heavy 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 the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice and peel. Drain broccoli; serve with sauce. Yield: 10 servings (1-1/4 cups sauce). Back to Holiday Foods |