Broccoli With Creamy Lemon Sauce

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Broccoli With Creamy Lemon Sauce

You can make broccoli with creamy lemon sauce in the time it takes to steam the broccoli itself. This is a warm lemon-mustard emulsion built on mayonnaise and sour cream that clings to every floret.

It's fast and make-ahead friendly for those of us hosting dinner and wanting to avoid fussing over a stove or blender right before serving.

Prep Time10

Cook Time5

Total Time15

Course: Sauce, Side Dish

Cuisine: American

Keyword: 30 minutes, broccoli, lemon, mustard, sauce, vegetables

Servings:

Calories: 182kcal

Author: Ali Mairet

Equipment

cutting board
chef's knife
small saucepan or microwave-safe bowl
whisk or rubber spatula

Ingredients

1½ pounds fresh broccoli, 2 bunches or crowns If using pre-cut florets from a bag, start with one 12-ounce bag, enough for 4 servings
Diamond Crystal kosher salt
freshly ground black pepper
¼ cup mayonnaise 50 grams
¼ cup sour cream 60 grams
1 teaspoon lemon juice 5 grams
½ teaspoon Dijon mustard 2.5 grams
1-2 teaspoons water, if needed to thin the sauce

Instructions

Trim the broccoli into 1½-2 inch pieces. Cook using your preferred method (microwave, steam, or boil) until just tender. See post for detailed directions on each method. Drain well and season with kosher salt and pepper.
In a microwave-safe bowl or small saucepan, combine the mayonnaise, sour cream, lemon juice, and Dijon mustard. Stir to combine.
If using a bowl, microwave on high, covered, for 30-second increments, stirring between each, until warm.
Alternatively, warm the sauce in a small saucepan over low heat, stirring frequently to prevent scorching, until just warmed through.
Add water, 1 teaspoon at a time, to thin the sauce to your desired consistency.
Drizzle the creamy lemon sauce over the broccoli and serve immediately.

Notes

Make Ahead Instructions:

For the sauce (up to 4 days ahead): Stir together the mayo, sour cream, lemon juice, and Dijon in a small container. Cover and refrigerate. When you're ready to serve, warm it slowly in a microwave or a small saucepan over low heat, stirring frequently.

For the broccoli (up to 2 days ahead): Cut the florets and add them to a microwave-safe serving bowl. Cover and store in the fridge.

Storage Information:

Refrigerator: Store leftover sauce in a covered container for up to 4 days from when it was made. Store cooked broccoli separately. Reheat the sauce slowly over low heat or in the microwave at 30-second intervals, stirring frequently, before serving.

Freezing: Not recommended.

Nutrition