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Goldenrod Broccoli

 Goldenrod Broccoli
“This broccoli tastes delicious and looks so pretty when served,” writes Glynis Belec of Drayton, Ontario. “The sauce is light and mellow.”
2 ServingsPrep/Total Time: 20 min.


  • 2 cups fresh broccoli spears
  • 1 hard-cooked egg
  • 1-1/2 teaspoons butter
  • 2 teaspoons all-purpose flour
  • 1/4 teaspoon salt
  • Dash pepper
  • 1/4 cup evaporated milk
  • 3 tablespoons water
  • 1/4 cup mayonnaise
  • 2 tablespoons shredded cheddar cheese
  • Dash Worcestershire sauce


  • Place broccoli in a steamer basket; place in a small saucepan over 1
  • in. of water. Bring to a boil; cover and steam for 5-8 minutes or
  • until crisp-tender. Meanwhile, cut egg in half; remove yolk and
  • finely crumble. Chop egg white; set aside.
  • In a small saucepan, melt butter. Stir in flour, salt and pepper
  • until smooth; gradually add milk and water. Bring to a boil; cook
  • and stir for 1-2 minutes or until thickened. Reduce heat to low; add
  • the mayonnaise, cheese and Worcestershire sauce. Cook and stir until
  • smooth. Remove from the heat; stir in reserved egg white. Spoon over
  • broccoli; sprinkle with crumbled egg yolk. Yield: 2 servings.