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Broccoli Dijonnaise is today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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1 large head broccoli
Dijonnaise Sauce
1 tablespoon Canola oil
1/3 cup chopped onion
1/4 teaspoon thyme
1/4 teaspoon garlic powder
1/2 bay leaf
1 cup vegetable broth
1 cup canned tomatoes
2 tablespoons Canola oil
2 tablespoons flour
1 cup skim milk
1/4 teaspoon nutmeg
1 tablespoon Dijon mustard
2 tablespoons Madeira
Divide broccoli into large florets. Just before Dijonnaise is ready, steam broccoli about 7 minutes, until it has just turned tender. Sauté onion in 1 tablespoon oil until clear. Add spices. Mix in broth (canned broth or cubed broth can be used). Chop tomatoes into small pieces, drain and add to broth. Simmer until liquid is reduced by half. Remove bay leaf. In a separate saucepan, heat 2 tablespoons oil, blend in flour, then whisk in milk and nutmeg. Blend and cook until thick and smooth. Combine both sauces, stir in Dijon mustard, Madeira, salt and pepper to taste. Serves 4.
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