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Broccoli with Lemon Sauce

Lemon Drop

In addition to broccoli, 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.

Note: Using a vegetable steamer is the best method - see below.

Nutrition Information

Recipe makes 2 servings.
Serving size: 1 cup
Calories: 71; Total Fat: 0.8g; Saturated Fat: trace; Cholesterol: 0mg

Did You Know?

A study published in the Journal of the Science of Food and Agriculture investigated the effects of various methods of cooking broccoli. Of all the methods of preparation, steaming caused the least loss of nutrients.

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