It sounds odd, but I like melted butter and fresh lime juice on broccoli.

Here's an easy blender Hollandaise sauce I use often:

Hollandaise Sauce
3 egg yolks
2 tablespoons fresh lemon juice
1/4 teaspoon salt
Dash hot pepper sauce
1/2 cup butter, melted and bubbling

Add egg yolks, lemon juice, salt and hot pepper sauce to blender, and blend about 5 seconds. With blender running, and partially covering top, pour in bubbling butter in a steady stream. Blend until thickened, about 30 seconds. Serve immediately.

Yield: 3/4 cup

Hollandaise sauce made in the blender is very easy, but do you really want to have to be doing this at the last minute while doing a big Thanksgiving dinner? I wouldn't! I'd just melt some butter and add a bit of lemon juice and spoon it over the brocoli.

When I make steamed broccoli, I put the stems in the water (sometimes with celery and onion) and use the resulting vegetable broth to make a velouté sauce for the broccoli. I usually slice the stems fairly thin and then puree the broth and strain it before adding it to a roux.

Normally when I make broccoli, however, I add it to rice near the end of cooking and then mix everything together at the end. If I have stems, I slice them thinly and add them to the rice at the beginning of cooking. I've found that broccoli stays hot longer when served this way, as the rice retains heat better than plain broccoli.

This Thanksgiving, I am making broccoli tempura instead.

The blender hollandaise sauce is so easy I wouldn't hesitate to make it last minute for any dinner including a holiday dinner.

Try thinning regular mayonnaise (low fat doesn't work) with lemon juice. Makes a good easy 'sauce'.

Our family likes this olive sauce on steamed broccoli. You can make it ahead of time and heat up in the microwave on low heat.

RIPE OLIVE SAUCE
2 cloves garlic, crushed
1/ 4 cup olive oil
1/ 2 cup finely chopped, pitted black olives
1 or 2 tsp. fresh lemon juice
1/ 2 tsp. salt
1/ 4 tsp.pepper
Saute garlic in small saucepan over medium-low heat until golden, about 3 minutes. Do not let it brown. Add remaining ingredients and cook 1 or 2 minutes to heat olives.

This is a traditional Greek sauce that is similar to Hollandaise in flavor but made with a roux, so it can stay warm and reheat without complications.

Avgolemeno Sauce

⅓ cup flour

⅓ cup butter

2½ cups heated broth (chicken or vegetable)

2 eggs, beaten

Juice of two lemons

Salt and pepper to taste

Melt the butter in a saucepan. Add the flour, stirring mixture to blend well. Allow butter/flour mixture to cook and bubble at least one minute. Slowly pour in heated broth, stirring continuously. Cook mixture until thickened. Turn heat to low.

Beat eggs in separate bowl with lemon juice until light and fluffy. Add hot sauce, ladleful by ladleful, to egg mixture. Incorporate at least one-third to one-half of sauce into eggs. Slowly pour back egg/sauce mixture into sauce in pot. Add salt and pepper to taste. Cook over low heat for at least five minutes. Keep warm over very low heat. Add more lemon juice or broth to thin, if desired.

Serve with cooked cabbage, broccoli, cauliflower, brussel sprouts, artichokes, stuffed cabbage leaves, stuffed grape leaves, and baked or fried fish.

Reheat leftover sauce over very low heat.

I have to agree with the others about blender hollandaise. It's a brilliant invention. :)

This Martha Steward sauce for asparagus would be lovely with broccoli

INGREDIENTS

• 2 tablespoons mayonnaise

  Hellmann's Real Mayonnaise Squeeze Bottle

  $3.49 thru 01/03

  Hellmann's Mayonnaise Real

  $2.99 thru 11/24

• 1 tablespoon olive oil

• 1 tablespoon white-wine vinegar

• 1 teaspoon Dijon mustard

• Salt and pepper

• Simply Steamed Asparagus

DIRECTIONS

1. In a bowl, stir together 2 tablespoons mayonnaise, 1 tablespoon olive oil, 1 tablespoon white-wine vinegar, and 1 teaspoon Dijon mustard. Season with salt and pepper. Drizzle over chilled Steamed Asparagus.

My go-to is very similar to lorijean44's recipe. I don't recall where I first got it, but it's likely from this very site.

Blender Hollandaise Sauce

2 egg yolks

2 T milk or cream (I use cream)

1 T lemon juice, freshly squeezed

1/2 tsp salt

dash of paprika

1 stick of butter

Directions:

Put the 2 yolks in the blender, and add 2 T of milk or cream, 1 T lemon juice, 1/2 tsp salt, and the dash of paprika.

Cover blender and pulse on Low. Continue to blend a little bit more.

In a pan or MW, heat the butter until it's melty HOT. Add the melty HOT butter slowly to blender (while blender is on LOW), until the butter is incorporated and the sauce is thickened.

Delish!

I was afraid to make blender hollandaise. I got it right the first time. It's a no-brainer, if I can do that!

I agree; my recipe for blender hollandaise came from Sunset magazine cookbook Favorite Recipes in the early 1970's as a sauce for broccoli, I think. I'd never make it any other way - it's so easy and foolproof! Similar to other recipes posted, but it has a tiny bit of dry mustard added:

Sunset Hollandaise

The easiest Hollandaise in the world is the one offered by Trader Joe's!! Just pop in the microwave for 60 seconds and you are good to go!! I add a squeeze of lemon as like mine on the tart side or you could do a dash of hot sauce if you like it a bit spicy.

I used to make my own Hollandaise until I discovered TJ's and IMO, this is as good as any homemade :-) Great for Eggs Benedict, as a sauce for veggies or to dunk artichoke leaves.