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Lemon Butter Broccoli with French Beurre Blanc – vegetarian recipe
Stav Kogan

Lemon Butter Broccoli with French Beurre Blanc

Transform humble broccoli into a show-stopping side dish with a bright, zesty Lemon Butter Sauce (beurre blanc). This simple recipe creates a restaurant-quality experience in your own kitchen.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 serving
Calories: 225
Ingredients Method Nutrition

Ingredients
  

  • 1 large head broccoli (about 1 lb / 450 g), cut into florets
  • 2 small shallots, finely chopped
  • 1/4 cup (60 ml) white cooking wine
  • 1 large lemon, juiced
  • 3 oz (85 g) cold, unsalted butter, cut into small pieces
  • Salt and white pepper, to taste
  • Ensure your butter is very cold and cut into small cubes. This helps it emulsify slowly and properly into the sauce without breaking.
  • For perfectly cooked broccoli, have an ice bath ready. After boiling, plunge the florets into the ice water for 30 seconds to stop the cooking process and lock in their vibrant green color.
  • If your sauce accidentally gets too hot and separates, remove it from the heat and whisk in a teaspoon of cold water or cream to help bring it back together.

Method
 

  1. In a small saucepan, combine the finely chopped shallots, white wine, and half of the lemon juice.
  2. Bring to a simmer over medium heat and cook until the liquid has almost completely evaporated.
  3. Reduce the heat to the lowest possible setting.
  4. Add a few pieces of the cold butter to the saucepan and whisk constantly until they are almost fully melted.
  5. Continue adding the remaining butter, a few pieces at a time, whisking constantly to create a smooth, emulsified sauce. It is crucial not to let the sauce boil, or it will separate.
  6. Remove the sauce from the heat.
  7. Season to taste with salt, white pepper, and the remaining lemon juice.
  8. Keep the sauce in a warm place until ready to serve.
  9. Bring a large pot of salted water to a rapid boil.
  10. Add the broccoli florets and cook for 3-4 minutes, or until tender-crisp.
  11. Immediately drain the broccoli well.
  12. Transfer to a serving dish and pour the warm lemon butter sauce over the top to serve.
  13. Add a pinch of red pepper flakes with the shallots for a little heat, or stir in some finely chopped fresh parsley or chives at the end for extra freshness.

Nutrition

Calories: 225kcalCarbohydrates: 13gProtein: 5gFat: 17g

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