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Broccoli Sauce

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  • Prep 15 min
  • Total 60 min
  • Ingredients 7
  • Servings 6
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I'm a gal who loves broccoli. I love it steamed, roasted, in a casserole, as a dip... however and whenever! You name it and I've made it or have had it somewhere for some occasion. One of the ways I love to indulge in this tasty vegetable is prepared as a cream sauce. Yes, as a cream sauce over shrimp skewers to be exact. The first time I ever had this yummy-ness was in a tiny town just outside of Tijuana, Mexico called Puerto Nuevo. It's a port town widely known for its seafood restaurants and its easy access to Cuban cigars. I for one go there for the seafood, not so much the cigars. There are many restaurants in Puerto Nuevo and it's kind of hard to determine which one would be the one for you because they are all pretty tasty. One day I went into a tiny store that was basically a little living room. Someone had recommended it for their really good shrimp and their to-die-for sauces. So I ordered shrimp skewers and an "around the world" plate of the sauces. I wanted to see what all the hubbub was about. And I wasn't disappointed! I must have had at least 7 different sauces and each one was better than the last. The one that stood out for me was a green one with a very distinctive broccoli taste. I walked away from that little restaurant that day determined to try to imitate that amazing recipe. It took a little time to get all the flavors just right, but here is my rendition of that amazing broccoli sauce I had in Puerto Nuevo all those years ago. I hope you like it as much as I did!
by Nicole Presley
Updated Sep 14, 2015
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Ingredients

  • 1 1/2 cups red onion, diced
  • 3 1/2 cups broccoli head, finely chopped
  • 1/2 cup butter
  • 2 tablespoons minced garlic
  • 1/3 cup Pinot Grigio wine
  • 1 1/2 cups chicken broth
  • 2 cups half and half

Directions

  •  
    1
    Dice both the red onion and broccoli into very small pieces. Set aside.
  •  
    2
    In a large frying pan over a medium-high flame, melt the butter.
  •  
    3
    Once butter has melted, add in broccoli, red onion, and garlic. Mix to combine.
  •  
    4
    Sauté the broccoli mixture for 10 minutes.
  •  
    5
    Add in the Pinot Grigio and let simmer in with the broccoli mixture for about 15 minutes.
  •  
    6
    Pour in the chicken broth and let it reduce for about 25 minutes, stirring occasionally.
  •  
    7
    Pour in the half and half, and let simmer for 20 minutes.
  •  
    8
    Enjoy by pouring over shrimp or tri tip steak.

Expert Tips

  • tip 1
    This sauce is all about reduction. The time it may take your liquid to reduce may vary.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • I'm a gal who loves broccoli. I love it steamed, roasted, in a casserole, as a dip... however and whenever! You name it and I've made it or have had it somewhere for some occasion. One of the ways I love to indulge in this tasty vegetable is prepared as a cream sauce. Yes, as a cream sauce over shrimp skewers to be exact. The first time I ever had this yummy-ness was in a tiny town just outside of Tijuana, Mexico called Puerto Nuevo. It's a port town widely known for its seafood restaurants and its easy access to Cuban cigars. I for one go there for the seafood, not so much the cigars. There are many restaurants in Puerto Nuevo and it's kind of hard to determine which one would be the one for you because they are all pretty tasty. One day I went into a tiny store that was basically a little living room. Someone had recommended it for their really good shrimp and their to-die-for sauces. So I ordered shrimp skewers and an "around the world" plate of the sauces. I wanted to see what all the hubbub was about. And I wasn't disappointed! I must have had at least 7 different sauces and each one was better than the last. The one that stood out for me was a green one with a very distinctive broccoli taste. I walked away from that little restaurant that day determined to try to imitate that amazing recipe. It took a little time to get all the flavors just right, but here is my rendition of that amazing broccoli sauce I had in Puerto Nuevo all those years ago. I hope you like it as much as I did!
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