Broccoli Florets With Lemon Butter Sauce Recipe - Cooking Index
Broccoli Florets With Lemon Butter Sauce Recipe - Cooking Index
White butter sauce, or "beurre blanc", is a simple butter emulsion, made by whisking pieces of butter into a sauce gradually. Mustard, chopped herbs or citrus rind may be added to vary its flavor.
Type: Vegetables| 1 cup | 146g / 5.1oz | Broccoli head - broken into florets (large) |
| 1 cup | 146g / 5.1oz | Shallot - finely chopped (small) |
| 2 tablespoons | 30ml | White wine |
| 1 tablespoon | 15ml | Lemon juice |
| 1/2 | Cold unsalted butter - (2 oz) - cut small pieces | |
| Salt - to taste | ||
| Freshly-ground white pepper - to taste | ||
| Additional lenon juice - to taste |
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
Source:
Atkins Cookbook at http://atkinscenter.com
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