Broccoli with Orange Hollandaise

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Book Description

It’s not just a meal, it’s a miracle! Appetizers * Desserts * Entrees * Side Dishes Delicious Recipes made quickly and easily with just three ingredients! Great cooking and delectable meals don’t have to involve extensive recipes and long lists of ingredients. In fact, the best dishes are often made from creative uses of easy-to-find ingredients. A veritable bonanza of more than 500 recipes.

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500 3-Ingredient Recipes: Simple and Sensational Recipes for Everyday Cooking

Authors: Carol Hildebrand, Bob Hildebrand

Date: October 2004

ISBN: 1592330940

Publisher: Fair Winds Press (MA)

Paperback

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Broccoli with Orange Hollandaise
Recipe from: 500 3-Ingredient Recipes
by Carol Hildebrand, Bob Hildebrand
Cookbook Heaven at Recipelink.com

A little different, a bit more subtle than the classic, but really good.

Servings: 4 to 6

1 bunch broccoli
8 tablespoons (115 g) butter
2 tablespoons (30 ml) frozen orange juice concentrate, thawed
1 egg yolk

Cut the stem off the broccoli and cut the crown into florets.
Melt the butter over low heat in a small pan or the microwave. ‘Whisk the orange juice concentrate and the egg yolk in a metal mixing bowl.
Heat 2 cups (475 ml) water to a simmer in a small saucepan. Put the mixing bowl on the pan and whisk until the egg mixture has lightened and thickened and streaks of the bowl are showing as you whisk.
Remove the bowl from the heat and slowly whisk in the melted butter, pouring it into the bowl in a thin stream as you whisk, until a thick yellow sauce forms. Season to taste with salt and pepper. Set aside in a warm, but not hot, place.
Fill a 4-quart (4-L) pot half full of water and bring to a boil over high heat. Salt the water and drop in the broccoli. Cook, uncovered, for 4 to 5 minutes, then drain. Top with the hollandaise.

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