Ingredients:

75g of butter

2 tsp of Dijon Mustard

juice of half a Lemon

2 tbsp of Capers

Method:

1. Heat butter, mustard and lemon juice in a saucebin at middle heat

2. Whip the mix together as the butter melts and add Capers when the butter is completely melted

3. Pour the emulgated sauce over steaming hot brocoli and serve