Best Dijon Vinaigrette For Steamed Broccoli Recipes

Quick Broccoli in Vinaigrette image

Provided by JB @ The Grateful Girl Cooks!

Time 15m

Number Of Ingredients 7

1½ pounds fresh broccoli
2 Tablespoons balsamic vinegar
1 teaspoon dijon mustard
½ teaspoon olive oil
¼ teaspoon ground black pepper
⅛ teaspoon salt
1 Tablespoon sesame seeds (optional, for garnish)

Steps:

To make vinaigrette, measure balsamic vinegar, dijon mustard, olive oil, salt and pepper into a small bowl. Use a whisk or a fork to blend ingredients together, until completely blended. Set vinaigrette aside while you steam broccoli.
Trim the leaves, and cut off really tough ends of the broccoli. Give broccoli a quick rinse, then cut into spears. Place broccoli spears into a steamer basket or rack, and steam (covered) over boiling water for 5 minutes. When done, the broccoli should be crisp/tender in texture.
Immediately transfer the steamed broccoli out of steamer and onto a serving plate. Drizzle the broccoli spears with the balsamic vinaigrette, using all of it. Sprinkle with sesame seeds, if using. Serve hot, and enjoy!

Nutrition Facts : ServingSize 1 g, Calories 55 kcal, Carbohydrate 9 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 97 mg, Fiber 3 g, Sugar 3 g

Perfect Mustard Vinaigrette image

Provided by Martha Stewart

Yield Makes 1 1/3 cups

Number Of Ingredients 5

2 tablespoons Dijon mustard
1/3 cup champagne vinegar, or other mild-flavored vinegar such as rice-wine vinegar
1 cup extra-virgin olive oil
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper, plus more to taste

Steps:

In a small bowl, whisk mustard and vinegar together. Slowly add oil in a steady stream, whisking constantly until all the oil is added and dressing is creamy and emulsified. Add the salt and pepper; season with additional salt and pepper if desired.

Broccoli Dijon image

Provided by Vicki in CT

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs fresh broccoli, washed and trimmed
2 tablespoons minced onions
2 tablespoons butter
2 tablespoons flour
1 cup skim milk
2 tablespoons Dijon mustard
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon sugar
1 teaspoon lemon juice

Steps:

Cook broccoli in salted water until tender.
Meanwhile, saute onion in butter. Blend in flour. Cook one minute. Slowly pour in milk stirring constantly.
Stir until thickened. Blend in mustard, salt, pepper, and sugar. Add lemon juice. ** I usually do not use the sugar or lemon juice.
Drain broccoli. Pour sauce over broccoli.

Nutrition Facts : Calories 131.7, Fat 4.9, SaturatedFat 2.7, Cholesterol 11, Sodium 576.8, Carbohydrate 18.7, Fiber 6.3, Sugar 3.4, Protein 6.5

Broccolini and Balsamic Vinaigrette image

Provided by Ina Garten

Categories side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

Kosher salt
4 bunches broccolini (1 1/2 pounds)
1/4 cup good olive oil
11/2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 teaspoon freshly ground black pepper
1 lemon

Steps:

In a large pot, bring 8 cups of water and 2 tablespoons salt to a boil. Remove and discard the bottom third of the broccolini stems. If some stems are very thick, cut them in half lengthwise.
Meanwhile, in a small bowl, whisk together the olive oil, balsamic vinegar, mustard, garlic, 1 1/2 teaspoons salt, and the pepper. When the water comes to a full boil, add the broccolini, return to a boil, and cook over high heat for 2 minutes, until the stalks are just tender. Drain well and place in a large bowl. Pour enough dressing over the broccolini to moisten and toss well. Splash with a generous squeeze of fresh lemon juice, sprinkle with salt, and serve warm or hot.