Quick Broccoli With Mustard Sauce Recipes

Steps:

• Place broccoli in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until crisp-tender. Meanwhile, in a small bowl, combine the mayonnaise, mustard and pickle juice. Serve over broccoli.

Steps:

• In a small bowl, combine 1 tablespoon water, butter, brown sugar and mustard; set aside. , In a skillet or wok, stir-fry broccoli in oil for 1 minute; add remaining water. Reduce heat; cover and cook for 3-4 minutes or until crisp-tender. Add mustard sauce and toss to coat.

Steps:

• Trim the thick stems from the broccoli. Cut flowerets into small portions.
• Steam over boiling water for about 7 minutes, until crisptender.
• Meanwhile, place butter, lemon juice and mustard in serving dish and mix thoroughly. When broccoli is cooked, drain and place in dish. Mix well to coat with sauce and serve.

Steps:

• Heat the oven to 450 degrees. On a baking sheet, toss the broccoli with the olive oil, salt and pepper. Arrange in a single layer, cut-sides down, and roast, without flipping, until browned and crisp-tender, 15 to 20 minutes.
• Add the butter, vinegar and mustard to the broccoli on the sheet pan and toss until the butter's melted, scraping up browned bits from the pan as you go. Season to taste with salt and pepper.

Steps:

• Wash broccoli.
• Cut broccoli lengthwise into spears.
• Cut any thick stem pieces in half.
• In a large covered saucepan cook broccoli in a small amount of boiling water for 8 to 12 minutes or until crisp-tender; Drain.
• Meanwhile, for vinaigrette, in a small screw-top jar combine the garlic, vinegar, water, oil, mustard and salt.
• Cover and shake well.
• Drizzle vinaigrette over broccoli.
• Serve immediately.

Steps:

• Mix butter, brown sugar and mustard; set aside.
• Heat oil in 10-inch skillet or wok over medium-high heat. Add broccoli; stir-fry 1 minute. Add 3 tablespoons water. Cover and cook about 3 minutes or until broccoli is crisp-tender.
• Add butter mixture and 1 tablespoon water; toss until broccoli is coated.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with nonstick aluminum foil.
• Mix honey mustard, olive oil, and salt together in a bowl. Add broccoli and toss to coat. Spread onto the prepared baking sheet.
• Bake in the preheated oven until broccoli is tender and lightly charred in spots, 25 to 30 minutes.

Steps:

• In a small bowl mix mustard and butter, set a side.
• Can be made ahead and refrigerated, covered.
• Bring to room temperature before proceeding.
• Steam broccoli until crisp tender and transfer to a large bowl.
• Add mustard butter and toss until melted and broccoli is well coated.
• Season with Salt and pepper.
• Serve.

Steps:

• Heat oil over medium-high heat in a large, deep saute pan until shimmering.
• Add broccoli, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
• Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
• Add mustard, basil, oregano, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
• Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until broccoli is tender, about 10 minutes.
• Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
• Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.