Broccoli au Poivre Blanc

RECIPES

Broccoli au Poivre Blanc

Classic au poivre doesn't need fixing, but it doesn't need to be treated like scripture either.

Good technique has never cared much about convention anyway. White peppercorns take this sauce elsewhere altogether—warmer, funkier, and more elegant than its traditional counterpart, while sherry wine brings the kind of acidity and subtle sweetness that keeps you reaching for another bite instead of another excuse; balance I believe they call it?

Put it over broccoli that's been patiently cooked until deeply caramelized, and suddenly the idea that vegetables are an obligation starts to feel like one of the dumber things we've collectively agreed on. Get cooking!

SERVES

2-4

PREP & COOK TIME

20-30 mins

DIFFICULTY

medium

INGREDIENTS

1 large crown of broccoli
113g butter (1 stick), divided
7g Milly white peppercorns, freshly ground very coarse
10g garlic, sliced
30g shallot, brunoise
240ml sherry (or white wine)
15g lemon juice
7g salt, more to taste

THIS RECIPE FEATURES

Milly Pepper tin of White Pepper on white background.

Fresh White Pepper

$14.00 USD

2 reviews

DIRECTIONS

Prep the broccoli: Trim 1/4 inch off the bottom of the stalk. Peel the tough outer skin from the stem, stopping just below the florets.
Melt the butter: Add about 30g of the butter to a pan over medium heat. Let it melt until it reaches the foaming stage, just before it begins to brown.
Sear the broccoli: Place the broccoli in the pan and press it down firmly to ensure good contact.
Cook low and slow: Place a heavy weight on top to keep pressing. Cook slowly over medium-low heat, making sure the butter does not burn. The broccoli will release moisture and flatten.
Flip and finish: Once deeply caramelized on the first side, flip the broccoli and continue cooking low and slow until firm-tender. Optional: transfer to a 350°F oven for 10 to 15 minutes after searing to finish cooking. Remove the broccoli from the pan and set aside.
Toast the pepper: Add another 15g of butter to the same pan. Once foaming, add the ground white peppercorns and toast for 1 minute until fragrant, keeping them moving so they do not burn.
Bloom the aromatics: Add the sliced garlic and diced shallots. Cook for 1 to 2 minutes until fragrant and translucent.
Deglaze and reduce: Pour in the sherry, scraping up any browned bits from the bottom of the pan. Reduce au sec, until only 1.5 to 2 tablespoons of liquid remain.
Emulsify the sauce: Remove the pan from the heat. Stir in the remaining cold butter a little at a time to create a smooth, creamy emulsion. If needed, return the pan to low heat briefly while stirring to melt the butter completely.
Season and serve: Stir in the lemon juice and salt. Taste, adjust seasoning, and spoon the sauce over the broccoli.

recipe author

kasey lee cooke

Kasey Lee Cooke is a James Beard-nominated, Midwest-based chef who has logged enough kitchen hours to know that the best meals require absolute intention with zero pretension. Guided by the seasons and a healthy disrespect for shortcuts, he blends inherited traditions with the rhythms of modern life to reconnect us to ourselves & each other through the act of sharing a table. His food is a circus act of highbrow technique and childhood nostalgia—all at once deeply sophisticated, unapologetically playful, and tasting exactly like a memory.

photo credit: kasey lee cooke

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