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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



  1. Clean, trim and steam vegetables.

  2. 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.

  3. Makes about ¾ cup dressing


Nutrition Facts


Calories: 79

Total fat: 5g

Saturated fat: 0g

Cholesterol: 0mg

Sodium: 178mg

Carbohydrates: 7g

Fiber: 2g

Sugar: 2g

Protein: 3g