Broccoli Florets With Beurre Blanc
- 1 large broccoli,broken into florets
- 1 small shallot finely chopped
- 2 tablespoons white wine
- 1 tablespoon lemon juice divided
- 1/2 stick cold butter cut in small cubes
- white pepper
Cook florets in a large pot of lightly salted water 5-7 min til tender. Drain & return to pot to keep warm while you prepare sauce. Place shallots, wine & 1 T of lemon juice in a small saucepan over medium heat. Simmer til reduced to 1 T. Reduce heat to very low, stir a few small pieces of butter, swirling with a wire whisk til mostly melted. Gradually add the remaining butter, whisking constantly til sauce is smooth. Season with salt, pepper and remaining lemon juice to taste. Do not allow sauce to boil. Pour over broccoli. Note: mustard, chopped herbs or citrus rind may be added to vary this flavor.