This is the simplest possible sauce for a green vegetable. I served it on asparagus, but it would be fine on green beans or broccoli.
I adapted it from Epicurious. They had it with saffron, but I think saffron gets drowned out by the garlic and vinegar, so it isn’t worth the money.
2 T. red wine vinegar
1 1/2 t. honey
1/2 cup mayonnaise
1 large garlic clove, minced or pressed
Put the vinegar and honey in a small bowl and heat until the honey dissolves. (I used the microwave; it took about 30 seconds). When the mixture cools, combine it with the mayonnaise and garlic. Let it sit at least 20 minutes so the flavors have a chance to meld. Serve over the vegetable of your choice.