• 1 large head broccoli
• 1 large egg yolk
• 1 tablespoon fresh lemon juice
• 1 tablespoon sherry vinegar
• 1 tablespoon soy sauce
• 1 teaspoon Dijon mustard
• 1/4 cup canola oil
• Kosher salt and freshly ground black pepper

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For the Broccoli:

1. In a large pot, bring with 1 inch of water to a boil and fit a steamer basket in it. Trim the bottom inch or so from each large piece of broccoli (there should be 2 or 3 large stalks in a head) and cut each stalk lengthwise into quarters. Arrange the broccoli in the steamer and tightly cover the pan. Steam until tender, about 12 minutes, depending on the thickness of the stalks.

For the Vinaigrette:

1. In a blender, combine the egg yolk, lemon juice, vinegar, soy sauce, and mustard and blend into smooth. With the blender running, pour in the oil in a steady stream to make a smooth, thick vinaigrette. Transfer to a bowl and season with salt (if necessary) and pepper. If the vinaigrette is too thick, thin with 1 or 2 teaspoons of water.
2. Arrange the hot cooked broccoli on a platter and drizzle with the dressing or serve on the side as a dipping sauce.

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