Broccoli Florets with Lemon Butter Sauce
White butter sauce, or beurre blanc, is a simple, smooth base, which can be tailored to whatever it is served with — whole-grain mustard, herbs and/or various citrus flavors.
INGREDIENTS | SERVES 4
- 2 small shallots, finely chopped
- ¼ cup white cooking wine
- Juice of 1 lemon
- 8 ounces cold, unsalted butter, cut into small pieces
- Salt and white pepper
- 1 large head broccoli, broken into florets
Place the shallots, wine, and half of the lemon juice in a small saucepan, over a medium heat. Simmer until almost dry.
Reduce heat to very low, and stir in a few small pieces of butter, swirling it in with a wire whisk until it is mostly melted.
Gradually add the remaining butter, whisking constantly, until all is used, and sauce is smooth. Never boil.
Season the sauce with salt, white pepper, and remaining lemon juice to taste. Keep in a warm place, but not over a flame.
Wash the broccoli and boil in 4 quarts of rapidly boiling, salted water. Drain, and serve with lemon butter sauce.
Antioxidants are vitamins and other substances that help your body expel “free radicals,” harmful byproducts of cellular oxygen use. Antioxidants are believed to have cancer-fighting properties, aid in heart regulation, and strengthen immune systems. Dark, leafy greens are high in antioxidants such as beta-carotene (which your body turns into vitamin A), selenium, and vitamins C and E. Scientists are still unsure exactly which antioxidants work on which parts of the body, so a balanced diet is still the best diet.