Broccoli l’ Orange (Melodie)

2 TBS. finely chopped onion

1 TBS. dry vermouth (or watered down white grape juice)

1 TBS. vinegar

1/2 tsp. tarragon leaves

6 TBS. butter or margarine

3/4 tsp. sugar

1 tsp. grated orange peel

3 TBS. orange juice

1 egg

9 oz. pkg. Frozen broccoli, or fresh cooked broccoli

1/2 cup mandarin orange segments, drained

Slivered almonds, if desired

In small saucepan, simmer onion in vermouth, vinegar and tarragon until liquid is almost entirely absorbed.  Add butter, sugar and orange peel; heat until melted.  In blender container or food processor bowl with metal blade, combine orange juice and egg.  Blend well.  Turn blender of.  Add butter mixture and continue to blend at high speed until mixture is slightly thickened.  Let stand at room temperature.  Add orange segments to broccoli.  To serve, spoon sauce over broccoli and oranges; sprinkle with almonds.