Broccoli with Sour Cream Mustard Sauce
½ c chicken broth
½ tsp. dried thyme (or about 1 tsp. fresh thyme)
3 c broccoli florets
2 TBS sour cream
2 tsp. flour
2 tsp. Dijon mustard
Bring broth and thyme to boil. Add broccoli and return to boil. Simmer
broccoli covered until tender crisp—about 5 minutes. Retain cooking liquid in
saucepan, but remove broccoli. Keep broccoli warm.
Blend sour cream, flour and mustard. Stir into cooking liquid in saucepan.
Cook over medium heat until thickened, stirring constantly. Continue to cook
and stir for another minute after thickening, but do not allow to come to a
boil. (If sauce gets too thick, add more broth a tablespoon at a time.)
Return broccoli to saucepan. Sir gently until coated. Serve at once.