Many people don’t like eating vegetables. One way to help encourage the enjoyment of steamed vegetables is to add a sauce to them. This adds a richness to the flavor. It also makes some simple vegetables seem very festive.
My mother always served this hollandaise sauce with cooked artichokes. It was one of Papa’s favorite sauces. I like it on steamed broccoli, asparagus, and cauliflower.
This sauce is also good served over poached eggs on English muffins.
Ingredients:
3 Tablespoons Butter
2 Tablespoons Whole, sprouted-grain flour (you can use gluten-free oat or coconut flour for a non-gluten version)
½ tsp. Sea Salt
2/3 cup Milk (you can use coconut milk)
2 Tablespoons Lemon Juice
2 Egg Yolks (well beaten)
Directions:
1. Melt butter in a saucepan, and then blend in the flour and salt.
2. Add the milk and cook with constant stirring over direct heat until the sauce boils and thickens.
3. Remove from heat.
4. Add lemon juice and stir into egg yolks that are in a double boiler.
5. Place the double boiler over boiling water and cook with constant stirring for 2 minutes, until sauce is smooth and thick.
(If the sauce isn’t smooth enough, you can put it in a blender with a tsp. of water and make it smoother.)
6. Serve with steamed vegetables – like asparagus, artichokes, broccoli, and cauliflower
I have resources and recipes in my cookbooks, like “How To Be A Healthy Vegetarian,” 2nd edition.
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