LEMON HERB SAUCE FOR BROCCOLI|
2 Tbsp. butter flavor Crisco
1 Tbsp. plus 1 tsp. flour
1 tsp. grated lemon peel
1/4 tsp. dried dill weed
1/4 tsp. salt
1 c. half and half or milk
1 egg yolk, beaten
1 to 1 1/2 lb. cooked broccoli
sliced pimientos (optional)
Melt butter flavor Crisco in medium saucepan. Remove
from heat. Stir in flour, lemon peel, dill weed and salt.
Blend in half and half or milk. Cook and stir over medium heat
until mixture thickens and just comes to a boil. Remove from
heat. Blend small amount of hot mixture into egg yolk. Blend
back into hot mixture. Stir to combine. Cook and stir until
mixture just comes to a boil. Cook and stir for one minute
longer. Spoon over cooked broccoli. Garnish with pimientos,
if desired. Makes 1 cup sauce.
Tip: For thinner sauce, add additional 1 to 2 table-
spoons half and half or milk.
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