I originally mentioned this sauce in response to a comment on Asparagus and Hollandaise Sauce.
This is the easiest sauce I’ve come up with for steamed vegetables. I used to serve them with Ranch dressing, which is a tasty way to eat them, but it can clash with other sauces, and it tends to overpower the vegetables. Some things I love about this sauce are:
- You don’t actually have to do the work of making a sauce
- It does not dirty another dish
- It is very versatile – you can adjust the flavors to compliment your main dish
- It is not a heavy sauce, which is nice sometimes especially if your main dish already uses a thick sauce
Here is how to make it.
After you put the vegetables in the steamer basket, before you turn on the heat, place some pats of butter and some spices (whatever you like!) on top of the vegetables and splash them with a bit of lemon juice. When it has finished steaming you will have a tasty sauce in the bottom of the pan that you can spoon over the veggies.
That’s it! Very easy.
Usually I use garlic powder and salt (I like that best for Brussels sprouts) but you can go crazy with the spices. When I make asparagus, I usually add dill. If you don’t like or don’t want the lemony flavor, you can skip the lemon juice. Adding a little soy sauce instead might work. I haven’t tried it, so I don’t know if it will try to stick to the pan, but you could always add it after the steaming is done.