Broccoli Florets with Lemon Butter Sauce

Serves 4

COST: $1.55

Per 1 cup

Calories: 225

Fat: 17g

Carbohydrates: 13g

Protein: 5g

Fiber: 4g

Sugar: 3g

Sodium: 84mg

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.