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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (141g) Recipe makes 4 servings The following items or measurements are not included below: 1/4 teaspoon dry mustard |
||
| Calories 150 | ||
| Calories from Fat 100 | (66%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.2g | 17% | |
| Saturated Fat 4.4g | 22% | |
| Monounsaturated Fat 2.9g | ||
| Polyunsaturated Fat 2.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 19mg | 6% | |
| Sodium 339mg | 14% | |
| Potassium 376mg | 10% | |
| Total Carbohydrate 11.8g | 3% | |
| Dietary Fiber 3.1g | 12% | |
| Sugars 3.3g | ||
| Protein 3.5g | 7% | |
Broccoli With Horseradish Sauce
By: lazyme
Jul 19, 2006
From Southern Living, a nice sauce to jazz up some broccoli. Time includes chilling time.
SERVES 4
Ingredients
- 1/4 cup mayonnaise
- 2 tablespoons butter, melted
- 1 tablespoon prepared horseradish
- 1 tablespoon onion, grated
- 1/4 teaspoon salt
- 1/4 teaspoon dry mustard
- 1 pinch crushed red pepper flakes
- 1 lb broccoli, trimmed
Directions
1
Combine all ingredients except broccoli; stir well. Chill 3 to 4 hours.2
Separate broccoli into spears. Cook, covered, in a small amount of boiling water 8 to 10 minutes or until crisp-tender. Arrange in a dish. Top with sauce.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Broccoli
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 3 or Less Steps
Featured Reviews for This Recipe
From: ChicagoRN
On Jul 8, 2008
EXCELLENT way to prepare broccoli! The sauce was outstanding and added so much flavor to the broccoli without overpowering it. I didn't grate my onions...just minced them and also added a bit more crushed red pepper flakes. Wonderful! Will make this again for sure! Thanks for posting.
From: Anna's Mom
On Jul 19, 2007
This is awesome. I made no changes and we loved it. This a keeper.I can't wait to try this sauce on other things.
From: Chef #446192
On Jun 29, 2007
I made this as a side dish last night and ending up eating all of it and nothing else!!! This sauce ROCKS!!! I plan on making this sauce with many other veggies and some meats as well! Thanks for posting something so scrumptious!!
From: AniSarit
On Dec 6, 2007
Superb! This is going into my over and over again cookbook. I made the sauce a couple hours in advance of when I thought we would have dinner, but dinner was delayed, and it was getting late. I had in my head I need to make broccoli tonight, so in the rush of making dinner in a jiffy, we ate the broccoli pan roasted (like in directions for Pan-Roasted Broccoli) and forgot the sauce in the fridge!! Grrr.. But no matter- I had to try this - so I just dipped a raw piece of broccoli in it - and my eyes popped open! Yumminess! I can imagine this as a dip for all kinds of veggies - baby carrots, red bell pepper, cucumbers - I loved it! I should say that I subbed the dry mustard with dijon mustard (about 2 tsp) and it gave the sauce a great color - just a bit golden in the background of the white, with specs of the crushed pepper flakes - it was beautiful. I'll be making it often, and be eatin ghte rest tonight with some steamed broccoli, cauliflower, and baby carrots. Glad I picked this one for Beverage Tag! Thanks, lazyme!!
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