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Small enameled saucepan — warming sauces, melting butter, reheating
Small copper sauce pan — brown butter, small reductions, caramel
Enameled cast iron saucier — risotto, polenta, cream sauces
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
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Small enameled saucepan — warming sauces, melting butter, reheating
Small copper sauce pan — brown butter, small reductions, caramel
Enameled cast iron saucier — risotto, polenta, cream sauces
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
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Cook florets in a large pot of lightly salted water 5 to 7 min, till tender. Drain; return to pot to keep hot while you prepare sauce. Place shallots, wine and 1 Tbsp. lemon juice in a small saucepan over medium heat. Simmer till reduced to 1 Tbsp.. Reduce heat to very low; stir in a few small pcs of butter, swirling with a wire whisk till mostly melted. Gradually add in the remaining butter, whisking constantly till sauce is smooth. Season with salt, white pepper and remaining lemon juice to taste. Don't allow sauce to boil. Pour sauce over broccoli. This recipe yields 4 servings. Comments: White butter sauce, or possibly "beurre blanc", is a simple butter emulsion, made by whisking pcs of butter into a sauce gradually. Mustard, minced herbs or possibly citrus rind may be added to vary its flavor.