- 1 head of broccoli – about 5 cups
- 2 eggs
- 4 teaspoons of whole grain mustard
- 5 cloves of garlic
- 1/2 tablespoon of fresh rosemary — or 1 tbsp dried
- 2 tablespoons of fresh lemon juice or apple cider vinegar
- 1 1/2 cups of olive oil
- salt + black pepper
I grew up loving broccoli. My mom was determined to make both her children love all greens: spinach, broccoli, chard,…and thankfully she succeeded. If the plant sprouts dark green, most likely my family will eat it.
Mom had the most delicious way of keeping the greens moist but al dente, too. (Kind of snobby, but I equate mushy broccoli with 50’s TV dinners. Never tasty and highly questionable.) Later I found out her simple trick (confirmed by World’s Healthiest Foods) – just steam ’em. For only five minutes. Retains the greens’ nutrients and makes ’em juicy? Yes, please. Hopefully this recipe will even convert all the broccoli-haters out there.
Now you wonder – make mayonnaise? One, no thank you; white, oozy sauce is not high on my list of foods to eat. Two, it’s much easier to buy that thing for a few dollars at the supermarket. And I completely agree.
Mayonnaise is a misnomer for this delicious creation. Whereas mayo is synonymous with blandness (in color and taste), this creation has a punch of color and a whole arsenal of savory flavor. Then, outside of prepwork, there are only two steps to making the sauce. (I honestly consider this more of a sauce than “mayo.”) The food is also tailored to your taste, and making it is infinitely more satisfying than buying a jar off the shelf.
I love this recipe so much, I actually eat it for breakfast on just toast with cracked pepper. Maybe overboard, but don’t judge – just try it. Then let me know what you think (and how many loaves of bread you devoured!).
Appreciation to World’s Healthiest Foods & NYT for this combined recipe:
Wash the broccoli thoroughly, then dice into medium-sized pieces. Let sit for several minutes to gain more nutrients before steaming. (To keep busy, peel the garlic cloves while you wait.) Once your boiling pot (or steamer, you lucky person) is ready, cook the broccoli for five minutes. This should make then just tender enough, but keep all the juice. Place the lid on to keep warm.
On to the mayonnaise! Put the eggs, mustard, garlic, rosemary (minus one teaspoon), and lemon juice/vinegar into a food processor, and turn on the machine. Slowly drizzle in half the olive oil through the nozzle. Turn the machine off, and salt and pepper to taste. Add the rest of the oil until you get your desired consistency. (Some days I prefer more, on others much less!)
Transfer the broccoli to a server bowl, and cover evenly with the mayo (reserve a 1/4 cup for breakfast tomorrow). Toss and garnish with rosemary. Enjoy.