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Sauce for Steamed Broccoli

One of the sides at Thanksgiving Dinner is Steamed Broccoli. I would like to offer a sauce on the side, however the guests are somewhat health conscience. I would also like to do something a different from a traditional cheese sauce etc. Ideas?

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  1. My first thought is mustard/wine based. But, you could also skip the sauce and grill with crushed garlic, red pepper flakes and parsley. Throw in some wine and allow it to cook off, and garnish with some grated parm. It's really flavorful and still on the healthy side. Sauces always seem to cover up the great taste of broccoli.

    1. If you prepare a basic Bechamel sauce you can easily pick it up rather subtly by adding herb-de-provence (which in my kitchen doesn't mean it necessarily come from that French region but can be a blend of herbs that you develop in your own kitchen) and heat it through to infuse the herb flavor(s). If you don't want to use a blend of herbs, just add a bit of Thyme, Marjoram, or other herb that you feel will compliment your broccoli.

      1. What about just some grated parmesan? It'll melt over the broccoli and you don't need much to add flavor. If you really want a sauce, I'd go with a mustard vinaigrette.

        Instead of steamed, how about roasting? Roasted broccoli with garlic, salt, and olive oil is delicious - no sauce needed.

        1. I like to make a nice lemon sauce for my broccoli. It is light and pretty healthy. You can also switch it up and make it more of an asian sauce by adding garlic and some red pepper flakes.

          4 Replies
          1. re: phimoez

            chowkari and phimoez: both sauces sound great. Do you have any base recipes for those that I can maybe build off of? Unfortunately I'm going to a friends house for dinner and they are serving the broccoli (steamed), they asked for a sauce to go along with it.

            I would love to do some kind of roasted spear, but again, it's not my dinner :)

            1. re: krisrishere

              Here are 2 recipes for this- the first one is more classic and the second one is more Asian. I usally add a bit of heat to it but it's also yummy without.

              3 tablespoon butter
              2 cloves garlic, finely minced
              3 tablespoons fresh lemon juice
              salt, to taste
              pepper, to taste, optional
              Preparation:
              Steam broccoli until tender but firm, about 5 to 7 minutes. Heat the butter in a heavy nonstick skillet over medium heat; add the garlic and sauté for 1 minute. Add the cooked broccoli, lemon juice and salt and pepper to taste, cooking briefly to combine.

              Here is the second recipe- It sounds weird with the tea but it is very good!

              http://www.bigelowtea.com/entertainin...

              1. re: phimoez

                Actually I found a recipe that had both ideas- mustard and lemon. Never tried it but it might be a good combo of each.

                http://www.bellybytes.com/recipe/vege...

              2. re: krisrishere

                Ah.....I see :-)

                Well, I don't know of any off the top of my head, but it looks as though you've gotten some good input!

            2. A classic sauce for steamed broccoli would be Bagna Cauda. A combination of butter, anchovies, olive oil, minced garlic, freshly ground pepper. Heat everything through till the anchovies melt. Add lemon zest.....Pour over the broccoli.....

              2 Replies
              1. re: Gio

                Great recommendation. I think there's a good recipe for this in Summer Suppers @ Lucques.

                1. re: chowkari

                  This is the broccoli I'm making for Thanksgiving this year rather than broccoli and cheese ( a 30 year tradition). The recipe I have calls it Roman Style Broccoli and it is topped with toasted bread crumbs, just like aglio olio. My husband went crazy for it.