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Broccoli Maltaise

 

Author
JWU College of Culinary Arts

Yield
20 servings

Serving Size
4 ounces (115 grams)

Recipe ID
C00168

Ingredients
US standard
Metric
Broccoli, trimmed to 3-inch (7.6-centimeter) spears
4 pounds
1.8 kilograms
Water, cold
As needed
As needed
Maltaise sauce, heated to 140°F (60°C)
20 ounces
20 ounces
Preparation
  1. Gather all the ingredients and equipment.
  2. Place the broccoli in boiling salted water. Cook until tender.
  3. Drain well, shock, and hold at 135°F (57°C).
  4. To serve, place a portion of broccoli in boiling water, drain, and place on a preheated plate. Nappé with the sauce.