Community Pick
Broccoli With Horseradish Sauce

photo by rpgaymer





- Ready In:
- 3hrs 15mins
- Ingredients:
- 8
- 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
- Combine all ingredients except broccoli; stir well. Chill 3 to 4 hours.
- 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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Reviews
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This recipe has been in my "I Want To Try This!" for some time now. Now, I'm sorry I didn't try it sooner. This stuff is awesome! I had never heard of pairing broccoli with horseradish before, (what planet am I from?), because quite a few people from work had. I made this exactly as stated except I didn't grate the onion, just finely chopped it. All I can say is what a great new taste to bring to boring broccoli! I AM HOOKED! Thanks so much !
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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 recipe#155018) 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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Tweaks
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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 recipe#155018) 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!!
RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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