Broccoli With Sunshine Sauce
|Broccoli||1 Pound (1 bunch)|
|Egg yolks||3 , beaten|
|Half and half||1 Tablespoon|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Grated onion||1⁄4 Teaspoon|
|Hard cooked eggs||2 , finely chopped|
Trim off large leaves of broccoli.
Remove tough ends of stalks, and wash broccoli thoroughly.
Make lengthwise slits in thick stalks. Arrange broccoli spears in a steaming rack with stalks to center of rack.
Place over boiling water; cover and steam 10 to 15 minutes or until tender.
Arrange broccoli in a serving dish; keep warm.
Combine next 5 ingredients in top of a double boiler; mix well.
Stir in 2 tablespoons butter; cook, stirring constantly, until smooth and thickened.
Add remaining butter, 1 tablespoon at a time, stirring constantly, until smooth.
Remove from heat; stir in onion.
Spoon sauce over broccoli.
Sprinkle with chopped egg, and garnish with pimiento strips.