2 beaten egg yolks
2 tbsp. prepared mustard
2 tbsp. vinegar
1 tbsp. sugar
1 tsp. sugar
1 tbsp. garlic spread
1 1/2 lbs. fresh broccoli
1/2 c. whipping cream

In heavy saucepan, combine egg yolks, 1/4 cup water, mustard, sugar and seasoning salt. Cook over low heat, stirring constantly, about 5 minutes or until mixture is thickened. Remove from heat. Blend in garlic spread. Cool mixture thoroughly.

Wash broccoli and remove outer leaves and tough part of stalks. Cut stalks lengthwise into spears about 1" in diameter. In covered saucepan, cook spears in 1" of boiling water 10 to 15 minutes, or until crisp-tender. Whip the cream and add to cooled sauce. Arrange broccoli on serving plate. Spoon some of the sauce over broccoli and serve at once. Makes 6 to 8 servings.