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Broccoli with Lemon Sauce
What You Need
• 2 bunches of broccoli – spears
• 1 cup chicken broth
• 1 T butter
• 4 ½ tsp. cornstarch
• ¼ cup cold water
• 2 egg yolks, lightly beaten
• 3 T lemon juice
• 2 T grated lemon peel

Place broccoli in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and cook for 5-8 minutes or until crisp-tender. Meanwhile, in a small heavy saucepan, heat broth and butter until butter is melted. Combine cornstarch and water until smooth; stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice and peel. Drain broccoli; serve with sauce.


  

  
 
 
 
 
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