Dijon Vinaigrette For Steamed Broccoli Recipes

BROCCOLI WITH DIJON VINAIGRETTE

Steps:

• Steam broccoli over boiling water for six minutes (should still be crunchy). Drain and place in serving bowl.
• In a small pot, heat oil; add scallions and garlic. Sauté for three minutes. Remove from heat.
• Add vinegar and remaining ingredients, stirring until blended. Pour over broccoli, tossing gently to coat.

BROCCOLI CARROT SALAD WITH HONEY DIJON VINAIGRETTE

Steps:

• Heat a medium skillet over medium heat. Add the walnut pieces and cook, stirring occasionally, until evenly toasted, 6 to 8 minutes. Remove to a small bowl.
• Bring a medium pot of salted water to a boil.
• Cut the broccoli florets into bite-sized pieces and thinly slice the stems. Have a bowl of ice water ready. Cook the broccoli in the boiling water until crisp-tender, about 3 minutes. Add the carrots and cook 30 seconds more. Drain the broccoli and carrots and submerge in the ice water to stop the cooking. Drain well and pat dry.
• Whisk together the vinegar, honey and Dijon in a medium bowl with 1/2 teaspoon salt and pepper to taste. Gradually add the olive oil while whisking constantly. Add the broccoli, carrots and walnuts and toss to coat.

DIJON VINAIGRETTE FOR STEAMED BROCCOLI

Steps:

• Whisk together mustard, vinegar, parsley, and olive oil. Season with salt and pepper.

CLASSIC DIJON VINAIGRETTE

Steps:

• In a small bowl, whisk together the mustard and the vinegar. Slowly whisk in the olive oil to make an emulsion. Season with salt and pepper.

DIJON VINAIGRETTE

Steps:

• Combine all ingredients in a jar with a tight-fitting lid; shake well. Store in the refrigerator. Just before serving, shake dressing again.

HONEY DIJON VINAIGRETTE

Steps:

• Whisk Dijon mustard, red wine vinegar, olive oil, and honey together in a bowl.

DIJON BROCCOLI

Steps:

• Steam the broccoli until it is barely tender.
• Combine all other ingredients and heat until butter melts.
• Stir to blend.
• Pour over the hot broccoli.

BROCCOLI VINAIGRETTE

Steps:

• Place vinegar, shallots, mustard, soy sauce, Sriracha, harissa, and lemon zest and juice in the jar of a blender. With the machine running, slowly add olive oil to emulsify. Store in an airtight container, refrigerated, until ready to use, up to 3 days.

ROASTED DIJON BROCCOLI

Steps:

• Place broccoli on a baking sheet. In a small bowl, whisk the remaining ingredients. Drizzle over broccoli; toss to coat., Bake, uncovered, at 425° for 10-15 minutes or until tender.

BROCCOLI WITH CHEDDAR VINAIGRETTE

Steps:

• In a blender blend together the oil, the vinegar, the water, the Tabasco, the Cheddar, and salt and pepper to taste until the vinaigrette is smooth. In a small saucepan bring 1 inch of water to a boil and in it cook the broccoli, covered, over high heat for 4 to 5 minutes, or until it is crisp-tender. Drain the broccoli well and serve it topped with the vinaigrette.

BROCCOLI WITH DIJON VINAIGRETTE

Steps:

• Steam the broccoli spears, covered, 6 minutes or until crisp-tender.
• Drain; place in serving bowl.
• Heat olive oil in a small saucepan over medium heat.
• Add green onions, tarragon, mustard and cloves and saute for 3 minutes.
• Remove fron heat and add the vinegar, dijon mustard, pepper and salt, stirring with a wire whisk until blended.
• Drizzle over broccoli, tossing gently to coat.