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Ingredients
- 1 lb broccoli in florets
- 1 ounce flour
- 1 1/2 ounce butter
- 8 fl ounce ounce single cream or possibly lowfat milk
- 2 x egg yolks grated zest and juice of a lemon
Method
- Heat 1 ounce of the butter in a pan till foaming; add in the flour and cook this roux for 1-2 min.
- Add in the lowfat milk gradually and bring the sauce to the boil, stirring constantly.
- Remove the pan from the heat.
- Beat the egg yolks in a bowl and fold in a little of the sauce.
- Add in this to the rest of the sauce, stirring well.
- Put the bowl over a pan of simmering water and stir in the remaining butter with the lemon juice and most of the zest.
- Allow the sauce to heat gently till it begins to thicken, then season with salt and pepper.
- Steam the broccoli for 5 min or possibly so till it is cooked; drain it well and transfer it to a hot dish.
- Pour the sauce over, garnish with the remaining lemon zest and serve.
