Another happy accident! I was making a lemon-wine sauce for some steamed broccoli and it just wasn't doing it for me. So, I decided to chop up the broccoli and feed it to the sauce. It turned into a creamy pesto-type sauce and I'm thrilled! I mixed about 2 tablespoons with some leftover cappellini and it was delicious! I should have taken a picture, but I ate it so fast, there was no time to pull out the camera!
Ingredients:
- 1/4 cup Dry White Wine
- 3/4 cup 1% Milk
- 2T Flour
- 1/2t Thyme, Dried
- 1/2t Marjoram, Dried
- 1T Lemon Juice
- 1/2t each: Garlic Powder, Onion Powder, Black Pepper, Salt
- 1t Crushed Red Pepper
- 1T Olive Oil or 2T Butter (if salted butter, scratch the 1/2t salt)
- 1-1/2 cups Broccoli, cooked (steamed, boiled, roasted, etc.)
- 3T Feta, Crumbled
Directions:
- Add wine to small sauce pan and heat to boiling. Reduce heat and simmer, uncovered 3-4 minutes.
- Combine milk, flour, and spices/herbs. Stir mixture into wine, bring to boil.
- Continue to boil, stirring constantly, until thickened.
- Reduce heat to simmer. Stir in lemon juice and feta.
- While sauce is simmering, add broccoli and olive oil to food processor. Chop until fine and somewhat creamy.
- Remove sauce from heat, stir in broccoli, and serve!
Tips:
- I used feta because I like the flavor. It will not melt completely, so you will have small chunks in the sauce. You can replace with any shredded cheese, if you prefer a creamier sauce.
- Pour over pasta, chicken, cauliflower, rice, potatoes.... the possibilities are endless!
- You could also use this sauce to replace pizza sauce, serve as a hot dip, or cold on a wrap.
