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Steamed Broccoli with Sauce Maltaise

ingredients

1 3/4 lb (800 g) purple sprouting or calabrese broccoli

for the sauce:

7 oz (200 g) butter
3 egg yolks
5 tbsp orange juice
1 tbsp lemon juice
finely grated rind of 1 orange
salt

method

1. Trim off the larger, tougher ends of the sprouting broccoli; leave the tender leaves on the stalks.
Sprinkle with a pinch of salt and steam for 12-15 minutes. (Microwave them if preferred). The sauce should be made just before serving or it may separate.

2. Have 1 oz (30 g) of the butter cut into small cubes in the ice-making compartment of the refrigerator. Melt the rest of the butter gently in a small saucepan; beat the egg yolks with a balloon whisk or hand-held eletric beater in the top of a double boiler or in a heatproof bowl until light and creamy.

3. Beat in 1 tbsp each of lemon and orange juice and a pinch of salt. Add half the chilled cubes of butter and place over gently simmering water; beat continuously as the butter and egg yolks gradually heat and combine.

4. As soon as the mixture starts to thicken appreciably, remove from the heat and add the remaining chilled butter, still beating continuously; when completely blended beat in the melted butter. Start by adding just a few drops at a time and then trickle it into the sauce while beating in a very thin stream. The sauce should increase in volume and thicken.

5. Gradually stir in the remaining orange juice and grated rind.

6. Serve the broccoli coated with the hot sauce.

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