Steamed Broccolini with Creamy Lemon-Caper Sauce

Bring 1 inch of water to a boil in a large pot fitted with a steamer basket over high heat.

Meanwhile, with the motor running, drop garlic through the feed tube of a food processor. Process until finely chopped. Stop and add scallions, parsley, lemon zest, lemon juice, capers and mustard. Pulse until the scallions are finely chopped. Add eggs; pulse until chopped. Add 4 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; pulse to combine.

Add broccolini to the steamer basket, cover and steam, in batches if necessary, until bright green and just tender, about 4 minutes.

Transfer the broccolini to a serving platter. Drizzle with the remaining 2 tablespoons oil and sprinkle with the remaining 1/4 teaspoon each salt and pepper. Top with the sauce.