Broccoli Florets With Lemon Butter Sauce

By á-174942

Ingredients

• 1 large broccoli head broken into florets
• 1 small shallot finely chopped
• 2 tablespoons white wine
• 1 tablespoon lemon juice
• 1/2 stick cold unsalted butter - (2 oz) cut small pieces
• Salt to taste
• Freshly-ground white pepper to taste
• Additional lenon juice to taste

Details

Servings 4

Preparation

Step 1

Cook florets in a large pot of lightly salted water 5 to 7 minutes, until tender. Drain; return to pot to keep warm while you prepare sauce.

Place shallots, wine and 1 tablespoon lemon juice in a small saucepan over medium heat. Simmer until reduced to 1 tablespoon. Reduce heat to very low; stir in a few small pieces of butter, swirling with a wire whisk until mostly melted. Gradually add the remaining butter, whisking constantly until sauce is smooth. Season with salt, white pepper and remaining lemon juice to taste. Do not allow sauce to boil. Pour sauce over broccoli.

This recipe yields 4 servings.

Carbohydrates: 6.5 grams
Net Carbs: 4 grams
Fiber: 2.5 grams
Protein: 3 grams
Fat: 14.5 grams
Calories: 166