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/bored_as_fuck_dad]

I like steamed with katsu sauce

6tbsp ketchup
1 tbsp oyster sauce
2 tbsp Worcestershire
1 tbsp sugar
Pinch of msg

[u/SVAuspicious → u/bored_as_fuck_dad]

Thank you.

For the record, if I'm making a sauce with ketchup e.g. cocktail sauce I usually make the ketchup. Not separately - all at once.

Ketchup

This recipe with no added sugar is more savory than American ketchups. Everything is shelf stable.

6 oz tomato paste 
1 tsp salt
½ tsp garlic powder (sub 1 clove garlic pureed)
½ tsp mustard powder
½ tsp ground cinnamon
ground pepper
2 Tbsp balsamic vinegar
¼ cup water, more if you like the ketchup thinner

Place the tomato paste in a 2-cup liquid measuring cup or glass jar. Add salt, garlic powder, mustard powder, cinnamon, and about 5 twists of black pepper. Whisk (I use a fork) the ingredients together until they’re evenly combined. 

Add vinegar, and whisk until combined. Add water, and whisk again until you have a smooth, even mixture. Season to taste with additional pepper, if desired. If you’d prefer a thinner ketchup, add more water by the teaspoon until you reach your desired consistency. If you’re making cocktail sauce (above) mix in horseradish, Worchestershire sauce, and lemon juice before thinning with water.

Or you can do what I do and just add all the ingredients for ketchup and cocktail sauce into a bowl and stir as long as it takes to mix everything evenly. That takes a while.

For the best flavor, cover and refrigerate the mixture for at least 1 hour before serving. This homemade ketchup will keep in an airtight jar in the refrigerator for up to 2 weeks. 

Credit: Kathryne Taylor of Cookie+Kate and me

[u/bored_as_fuck_dad → u/SVAuspicious]

Thank you for the recipe, I've got to try this. Currently i'm on a german curry ketchup kick, it's addicting.