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UW Health SMPH
American Family Children's Hospital

Steamed Vegetables with Lemon Dressing


  • 1½ pounds of vegetables (asparagus, broccoli, green beans)
  • 1/3 cup light mayonnaise
  • 1/4 cup low sodium chicken broth
  • 1 Tbsp lemon juice
  • 1 Tbsp olive oil
  • 1 Tbsp Dijon mustard
  • 2 tsp dried fines herbes (a blend of parsley, tarragon, chervil and chives, available in most grocery stores)
  • Black pepper to taste



Clean, trim and steam vegetables.


For dressing, combine ingredients, whisk together and warm in the microwave for 1-2 minutes. Drizzle over steamed vegetables at the table. This sauce also works well with salmon or other fish.


Makes about ¾ cup dressing


Nutritional Details


Dressing, per tablespoon

Calories: 25

Fat: 2 gm

Saturated Fat: 0 gm

Carbohydrates: 2 gm

Sodium: 98 mg

Fiber: 0 gm