Pan-Roasted Broccoli with Creamy Gruyêre Sauce | America's Test Kitchen

Ingredients

• 3 tablespoons water
• 1/4 teaspoon table salt
• 1/8 teaspoon ground black pepper
• 2 tablespoons vegetable oil
• 1 3/4 pounds broccoli , florets cut into 1 1/2-inch pieces, stems trimmed, peeled, and cut on bias into 1/4-inch-thick slices about 1 1/2 inches long (about 5 cups florets and 3/4 cup stems)
• 1 tablespoon unsalted butter
• 1 medium shallot , peeled and sliced into thin rings (about 2 tablespoons)
• 1/2 cup heavy cream
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon dry sherry
• Pinch cayenne pepper
• 1/8 teaspoon table salt
• 3 tablespoons very finely grated Gruyère (about 3/4 ounce), plus additional 1 to 2 tablespoons
• 1 teaspoon fresh lemon juice