Appetizer Recipes

Broccolini au Poivre

We love bright green broccolini for its long, lanky stems and sweet, mellow flavor. It’s such a nice contrast to heavier grilled fare. Here, we’re pairing it with a classic French “au poivre” sauce, traditionally made with cognac and black pepper and served with steak. But since the sauce is so full of rich flavors — salty, sweet, umami, acid — it’s also a lovely way to add a little je ne sais quoi to simple grilled vegetables. Bonus points: you get to act like a fancy chef and set the sauce on fire to burn off the alcohol.

Serves: 4 to 6

Broccolini au Poivre
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Appetizer

Broccolini au Poivre

For the au poivre sauce:

1 tsp grapeseed oil
¼ cup plus 2 Tbsp minced shallot
1 cup dry brandy or cognac
1 Tbsp freshly ground Gelson’s black pepper
1 cup heavy cream
Kosher salt, to taste

For the broccolini:

2 bunches broccolini, ends trimmed
1 Tbsp Gelson’s 100% California extra virgin olive oil
Kosher salt, to taste
1 Tbsp freshly squeezed lemon juice

Directions

  1. To make the au poivre sauce: Heat a large stainless skillet over medium-high heat. Add the grapeseed oil and the shallots. Cook, stirring often, until the shallots are softened and translucent, 4 to 5 minutes. 
  2. Remove the skillet from the heat. Add the brandy and black pepper. Using a stick lighter or a long wooden match, light the brandy to create a flame. 
  3. Set the pan over medium heat and cook until the alcohol is cooked off and flame dissipates, about 5 minutes. Add the heavy cream and continue to cook at a simmer, stirring occasionally, until the sauce is reduced by half and is thick enough to coat the back of a spoon, about 6 minutes. Season with salt, transfer to a small bowl and reserve at room temperature. 
  4. To grill the broccolini: Heat a grill or grill pan over medium-high heat. 
  5. In a large bowl, toss the broccolini with the olive oil and salt. 
  6. Working in batches if necessary, grill the broccolini in a single layer until slightly charred and tender, about 5 minutes per side. Return the broccolini to the mixing bowl and toss with the lemon juice. 
  7. Spread the au poivre sauce onto the bottom of a serving platter. Place the grilled broccolini on top of the sauce and serve.