1 bunch of broccoli
Sauce:
2 tablespoons butter or margarine
1 small green onion, chopped
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
2 tablespoons prepared mustard
1/2 tablespoon freshly squeezed lemon juice
1 egg yolk mixed with 2 tablespoons milk
1/4 cup grated Parmesan cheese
1 bunch of broccoli
Sauce:
2 tablespoons butter or margarine
1 small green onion, chopped
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
2 tablespoons prepared mustard
1/2 tablespoon freshly squeezed lemon juice
1 egg yolk mixed with 2 tablespoons milk
1/4 cup grated Parmesan cheese
Wash and trim the broccoli, removing any tough stems
Cut the florets in half, lengthwise
Cook the stem pieces in boiling salted water for 8-10 minutes
Then, add the broccoli florets and cook for an additional 8 minutes
Drain and rinse under cold water
Place the cooked broccoli in a warm oven to keep it hot while preparing the sauce
To make the sauce: melt the butter or margarine, then sauté the chopped green onion until softened but not browned
Add the flour and cook for 1 minute, stirring constantly
Then, gradually add the chicken broth, whisking well
Bring the mixture to a simmer and let it cook gently for 2 minutes
Remove from heat and stir in the prepared mustard and lemon juice
Whisk together the egg yolk and milk
Add this mixture to the sauce and stir until combined
Return the broccoli to the sauce and mix well
Transfer everything back to the baking dish with the remaining sauce
Heat, stirring occasionally, until the sauce has thickened slightly but not too much
Remove from heat and let it cool slightly
Stir in half of the Parmesan cheese
Check the seasoning and adjust as needed
Serve the casserole hot, topped with the remaining Parmesan cheese.
