Broccoli Spears & Mustard Sauce W/Red Onions

Recipe Ingredients

1/2 cup	31g / 1.1oz	Red onions - chopped fine
1 tablespoon	15ml	Chicken bouillon powder
1 teaspoon	5ml	Dried dill weed
3 tablespoons	45ml	Butter
1 teaspoon	5ml	Prepared horseradish
3 tablespoons	45ml	All-purpose flour
		Broccoli spears - cooked
2 cups	474ml	Whole milk
4 teaspoons	20ml	Dijon mustard

Recipe Instructions

Cook the onion in butter in a medium saucepan until tender. Stir in the flour. Gradually stir in the milk.

Add the mustard, bouillon powder, dill weed and horseradish. Cook, stirring, until slightly thickened and the bouillon is completely dissolved.

Drizzle over the (still hot) cooked broccoli spears. Serve immediately.

4 Servings

Source:
Diana Shaw

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