Recipe: Broccoli with Orange Hollandaise Sauce (using orange juice concentrate)

BROCCOLI WITH ORANGE HOLLANDAISE SAUCE

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

1 bunch broccoli
8 tablespoons butter
2 tablespoons frozen orange juice concentrate, thawed
1 egg yolk

Cut the stem off the broccoli and cut the crown into florets; set aside.

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 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 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.

Makes 4-6 servings
Source: 500 3-Ingredient Recipes by Carol Hildebrand, Bob Hildebrand