Dijon Vinaigrette For Steamed Broccoli Recipes

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.

Steps:

• Discard bottom 3 inches of stalk. Peel away any fibrous skin, cut heads into large florets, and place in a steamer basket set inside a pot with 2 inches boiling water. Steam, covered, until crisp-tender, 5 to 7 minutes. Serve with Dijon vinaigrette, if desired.

Steps:

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

Steps:

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

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.

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.

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.

Steps:

• In a medium bowl, whisk the juice, mustard, 1/2 teaspoon salt, and a pinch of pepper until combined.
• Whisking constantly, add the olive oil in a steady stream; whisk until thickened and creamy. Alternatively shake all ingredients in a small jar.