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Recipe from: Mark Hall
Servings: about 2 cups
This lemon sauce also works nicely with cauliflower, squash, or zucchini.
1 tablespoon cornstarch
2 tablespoons cold water
½ cup water
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
4 cups broccoli florets
Dissolve the cornstarch in 2 tablespoons cold water. In a saucepan, whisk together the ½ cup water, lemon juice, and the Dijon mustard. Heat and add the cornstarch mixture. Continue heating and stirring until the sauce thickens. Add more lemon juice if desired. Blanch the broccoli in boiling water or steam until done, then toss with the lemon sauce.