Lemon Sauce for Broccoli or Cauliflower

"Tired of cheese sauce? Try this quick sauce for a change. MAY 2008: EDITED to add the small amount of sugar the reviewers suggested -- thank you both! This recipe only makes a small amount of sauce, for a small to medium head of broccoli (I usually break mine into florets), so double the recipe for more sauce."
 
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photo by Zurie photo by Zurie
photo by Zurie
photo by Zurie photo by Zurie
Ready In:
14mins
Ingredients:
7
Yields:
1/2 cup
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ingredients

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directions

  • Melt butter over medium heat.
  • Add the rest of the ingredients.
  • Whip with a whisk while bringing it all to a simmer.
  • Butter might separate but it won't any difference to the taste.
  • Toss the hot broccoli or cauliflower florets with the sauce.
  • (You might like to adjust the seasoning to your taste, or decrease or increase the lemon juice).

Questions & Replies

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Reviews

  1. zillasmom
    Very flavorful with all the lemon and hint of mustard. Hub liked it too.
     
  2. Sandra R.
    I did not have coarse mustard as the men in my family won't eat it ?? but I always have mustard seeds. I put a couple of spoons of them in a tiny saucepan with the butter and half a cup of water. I cooked it on low with the addition of the required butter until most of the water was gone. Then I added Realemon lemon juice as per recipe amount and cooked it on simmer for a few minutes more, finally placing it on a cold back burner and covered it with a saucer (my lid is missing ??). It sat there until cooled off to warm and then I added a few tablespoons of mayonnaise, fresh cracked black pepper and a smidgen of granulated garlic and salt/sugar (room temperature cream cheese is also fine instead of mayonnaise). I tried to follow the recipe as much as I could but when you're missing ingredients... yeah, it's called compromise. So it turned out amazing. I will definitely make it again!
     
  3. zeldaz51
    Good, simple, fast, light, and different. Quick to make, as well. I often just use plain lemon juice on vegetables instead of salt, but this is a couple steps up from that. We had no coarse mustard, just Dijon, but that works fine, too. Use the sugar, it won't be sweet, but balances the acidity nicely.I bet it would be great on asparagus, green beans, brussels sprouts, sweet potatoes, almost any veg.
     
  4. soulmatesforever
    This was such a nice change from the usual cheese sauce! I followed Jen's tip and added 1/2 tsp sugar to cut the sharpness. I also used dijon mustard as I didn't have any coarse grain. I tossed the cauliflower with the sauce and it was the perfect amount. I steamed 1 cauliflower. Thanks for sharing!
     
  5. Jen T
    A nice change from all other creamy sauces for these vegetables. I found it a little 'tart' for my taste so added about 1teasp sugar the second time I made it. DH loved it as written. The mustard and lemon work well together. Have added to my 'keeper' file :)
     
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Tweaks

  1. zeldaz51
    Good, simple, fast, light, and different. Quick to make, as well. I often just use plain lemon juice on vegetables instead of salt, but this is a couple steps up from that. We had no coarse mustard, just Dijon, but that works fine, too. Use the sugar, it won't be sweet, but balances the acidity nicely.I bet it would be great on asparagus, green beans, brussels sprouts, sweet potatoes, almost any veg.
     

RECIPE SUBMITTED BY

I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste! The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).
 
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