Broccoli in Lemon Sauce

This broccoli side dish gets a quick creamy lemon sauce that comes together entirely in the microwave. The sauce is a simple roux of butter and flour thinned with milk, then brightened with fresh lemon zest, lemon juice, and a surprising pinch of ground ginger that adds warmth without any heat.

The ginger is subtle but it rounds out the lemon’s sharpness and keeps the sauce from tasting one-note. Most lemon butter sauces skip it, but it makes a real difference here.

Stir the lemon juice in gradually so the sauce doesn’t curdle. Adding it too fast to a hot milk-based sauce can cause it to break and turn grainy.

Pro Tips

• Drain the broccoli thoroughly after cooking. Excess water dilutes the sauce and makes everything soggy.
• Use freshly grated lemon zest, not the jarred kind. The oils in fresh zest carry the real flavor.
• Stir the sauce well after microwaving to catch any lumps from the flour.
• This sauce works on almost any steamed vegetable: asparagus, green beans, or cauliflower.

Variations

• Add a tablespoon of Dijon mustard to the sauce for a tangy kick.
• Use fresh broccoli florets instead of frozen. Steam them on the stovetop until just tender-crisp.
• Swap ginger for a pinch of nutmeg for a more classic French-style cream sauce.