Broccoli Florets in a Creamy Mustard Sauce


1 1/2 pounds broccoli
2 tablespoons butter
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1/2 cup sour cream
1 tablespoon Dijon-style mustard
1 tablespoon lemon juice
Salt and pepper to taste


Place a large skillet over medium high heat. Add the butter and allow to completely melt. Place the onion in the skillet and cook just until they start to tender. Add the garlic cloves and continue to cook 2 minutes. Stir in the sour cream and mustard until well blended. Add the lemon juice and carefully stir. Salt and pepper to taste. Continue to cook over low heat until completely heated through. Clean the broccoli. Take the broccoli and cut the florets. Slice the stalk. Place water in a saucepan large enough to hold the broccoli. You need enough water to just cover the broccoli. Bring water to a boil. Reduce heat to low and cover the saucepan. Steam the broccoli until just slightly tender. You want the broccoli to remain firm. Drain the broccoli well. Remove to a large bowl and cover with the sauce.