Broccoli With Lemon Sauce

Broccoli With Lemon Sauce

Broccoli With Lemon Sauce

yield: 2 cups (2 servings) by Mark Hall
This lemon sauce also works nicely with cauliflower, squash, or
zucchini.

1 tablespoon cornstarch
2 tablespoons cold water
1/2 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 1/2 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.

Serving size 5 1 cup
71 calories 0.8 grams total fat trace saturated fat 0 milligrams
cholesterol

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