Broccoli with Creamy Dijon Tarragon Sauce

If you have broccoli like we do, try this delicious Creamy Dijon Tarragon Sauce with it.  You’ll want to eat it on everything!

Number of Servings: 8


1½ lbs broccoli, trimmed
2 Tablespoons unsalted butter
1 large shallot, peeled and finely sliced
1 cup chicken stock
½ cup dry white wine
½ cup heavy cream
1 Tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
2 Tablespoons chopped tarragon, for garnish


Prepare an ice water bath in a large mixing bowl.
Bring a large pot of salted water to a rolling boil. Add the broccoli and cook until tender crisp, about 3 minutes.
Drain well in a colander, then set the colander with beans in the ice water bath to set the color and stop the cooking.
Make sure broccolini is submerged. When cooled, remove from ice water and drain off excess liquid.

In a large skillet, melt butter over medium heat until foaming.
When foaming subsides, add shallot and cook, stirring occasionally, until softened, about 2 to 3 minutes.
Add stock and wine and cook until slightly reduced, about 3 minutes.
Add cream and mustard, stirring well to combine.
Increase heat to medium-high and reduce sauce by half, about 3 minutes.
Taste and adjust seasoning with salt and pepper.
Add blanched broccoli to the warm sauce cook just until completely heated through, taste and adjusting seasoning with salt and pepper.
Garnish with chopped tarragon and serve immediately.