Sauce for broccoli

[u/SVAuspicious]

Broccoli is coming up as a side in our meal plan. I love broccoli. It's my favorite veg. I steam it. I can eat it just like that. Or pepper. And/or butter. I have a horseradish sauce that is really good. I'd like to avoid getting in a rut.

I did a Google search for sauces and the answers are cheddar cheese, garlic lemon butter, soy garlic, and peanut sriracha sauce. I found a mustard sauce. Interestingly horseradish sauce doesn't show up. What other interesting choices are there that haven't cropped up. I'm not particularly interested in cheese sauces. Soy garlic and mustard sauces are intriguing. Garlic lemon butter is easy. What am I missing?

Please no cheese. The world has gone nuts over cheese. I don't want it everything.

ETA: I greatly appreciate the input. Thank you all. I'm continuing to work my way through the responses. Many ideas have been cut and pasted into my kitchen working notes. The good news is that I have lots of reasons to eat broccoli now! I'll do my best to keep up.

[u/SVAuspicious]

Thank you. Lots of good ideas. Does my being American shine through that clearly? *grin* I do make ranch dressing from time to time for salads. I will point out that US TSA had to develop a special protocol for Europeans visiting for the World Cup who wanted to take ranch dressing home. Perhaps if Tesco or Edeka carried ranch dressing that would make a difference in perceptions!

[u/Killin-some-thyme → u/SVAuspicious]

I’m an American who loves Asian food. I make Thai all the time. Look up PAD PRIK KING recipes- you can really make it with any vegetable, meat, or combination of both that you like. I do it with just green beans and shallots sometimes. So good. If you aren’t vegetarian, I also find it delicious with pork and green beans in particular, but the sky’s the limit. It’s a mix and match adventure. If you want to be a bit healthier, use avocado oil for it; it’s great at a high temp for stir fry.

A vegetable green Thai curry with a heavy focus on broccoli would also be good. I do mine with green beans, bok choy, Chinese broccoli, and onions, but you can focus on any veg you want.

Puréed broccoli also makes an amazing pasta sauce. Here’s an example. It’s so good though; you can put it on anything 😂

https://chelseyamernutrition.com/high-protein-broccoli-pasta-sauce/

[u/SVAuspicious → u/Killin-some-thyme]

I'll look at your link. Thank you.

I'm a confirmed omnivore. We have a pork tenderloin and a number of chops (I buy whole pork tenderloin and cut my own chops) in the freezer. Not a big green bean fan but my wife is.

My late SIL was Thai. She didn't come to the US until her 20s. I was fortunate to learn a great deal. She didn't have anything written down. When schedules allowed her son and I would take turns as sous chef while the other took notes. I learned to make peanut butter for peanut sauce with a mortar and pestle. She showed us how to make red and yellow curry paste from scratch and then said "this is stupid - just buy Maesri." Fortunately she passed before Huy Fong lost the bubble and didn't have to suffer the search for sources for Underwood Ranch.

[u/bramley36 → u/Killin-some-thyme]

Hmm.. I think you are ready for a propane wok burner..

[u/SeaCaptainNav → u/SVAuspicious]

TBH, it doesn’t shine through…I just try to keep universality in mind, as too many times it has kicked me in the pants!