Instructions: Cook the broccoli according to pack instructions.

Meanwhile, to make the hollandaise sauce, put the lemon juice, vinegar and water into a saucepan and boil until reduced by half.

Leave to cool.

Put the egg yolk and reduced vinegar liquid into a basin over a pan of gently simmering water and whisk until thick.

Gradually add the butter, a piece at a time, whisking after each addition.

Season to taste and serve over the cooked broccoli.

NOTES : A beautiful, rich buttery sauce which goes particularly well with broccoli and asparagus.

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