Broccoli Florets with Lemon Butter Sauce
Per 1 cup
2 small shallots, finely chopped
1⁄4 cup white cooking wine
Juice of 1 lemon
3 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 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.