Yield: Yields about 6 Tbs, enough for 1 to 1-1/4 lb. steamed vegetables.
Drizzle this sweet-salty-and-tangy sauce over steamed broccoli, brussels sprouts, broccolini, potatoes or green beans. For steaming times and tips on preparing the vegetables, see Vegetables, Perfectly Steamed & Deliciously Sauced.
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In a small (1-quart) saucepan over medium heat, cook the bacon, stirring occasionally, until crisp and golden, about 5 minutes. With a slotted spoon, transfer the bacon to a dish lined with paper towels, leaving the bacon fat in the pan. Add the shallot to the bacon fat and cook, stirring occasionally, until softened, 1 to 2 minutes. Add 1 Tbs. of the vinegar and scrape the bottom of the pan with a spoon to dissolve the browned bits stuck to the pan bottom. Off the heat, stir in the remaining 1/2 Tbs. vinegar, the lemon juice, and the mustard. Gradually whisk in the olive oil (don’t worry if the sauce doesn’t emulsify). Season with 1/4 tsp. salt and 1/8 tsp. pepper, or to taste.
Drizzle the sauce over steamed vegetables and sprinkle with the cooked bacon bits.
Used on roasted root vegetables when catering an 80-plate dinner. Everyone loved the vegetables, including the sauce. Used red potatoes, parsnips, turnips, yams, red onions, and red peppers (5 pounds each). Made a 5x batch of sauce, which was just the right amount.
What a yummy way to enjoy broccoli! I'm not the biggest fan of it, but this recipe makes it delicious.
Easy, quick and turns not-so-interesting steamed vegetables into something out-of-the-ordinary.
I Love, love, love this recipe!!! amazing! A "must-try"!!!
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