- 500 gm broccoli
- 125 ml sour cream
- 50 ml mayonnaise
- 15ml fresh lemon juice
- 5 ml french mustard
- 12 ml finely grated lemon rind
Trim and slice broccoli lengthways. Poach in a little water until tender. To retain the bright colour, do not overcook and keep the lid slightly tilted while cooking. Chop coarsely, place in a serving dish and keep warm.
Combine ingredients for sauce in a small saucepan, and heat gently while stirring. Do not allow to boil. When hot, pour over broccoli, then dust with paprika and serve at once.