Instructions: In a small heavy saucepan combine egg yolks, water, mustard, vinegar, sugar, and seasoned salt. Cook over low heat, stirring constantly, about 5 minutes or until mixture is thickened. Remove from heat.

Blend in the garlic. Cool mixture thoroughly.

Wash broccoli and remove outer leaves and tough part of stalks.

Cut stalks lengthwise into uniform spears about 1 inch in diameter.

Cook in salted water 10 to 15 minutes, until tender. Whip the cream and fold into mustard mixture. Drain broccoli and put on a plate. Pour sauce over.

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