- A kilo of broccoli
- 4 egg yolks
- 4 tablespoons of Jerez seco (dry)
- 40gr of butter
- Salt, pepper, and nutmeg
Remove the broccoli leaves and separate the florets from the stalk. (Take the stalk and cut it into good-sized pieces or keep it to be used in soups). Bring a pan of salted water to the boil and then add the broccoli cooking it for 6 minutes. Keep the heat on. Then beat the egg yolks in a bowl with the bowl resting on the pan used to cook the broccoli (bain-Marie) with a fork or whisk and add the jerez and 4 tablespoons of the broccoli water and keep whisking until everything has mixed well together. Add salt and pepper to taste. Then take the sauce from the heat and add the butter in small pieces. Season the broccoli florets with salt, pepper and nutmeg and then cover them with the sauce.