- 1/4 cup sliced shallots
- 2/3 cup champagne or sparkling wine (white wine can be substituted)
- 1 tablespoon plus 1 teaspoon champagne vinegar
- 4 black peppercorns
- 1 bay leaf
- 6 tablespoons cold butter, cut into 8 to 10 pieces
- Salt and pepper, to taste
- 1/4 cup olive oil
- 1 1/4 pounds broccoli florets (about 4 1/2 cups)
Add shallots, champagne, vinegar, peppercorns and bay leaf to a small saucepan over medium heat; simmer until liquid is reduced to 1/4 cup. Strain the solids through a fine mesh strainer into in to a clean saucepan. Turn the heat to low and add butter a piece at a time, only adding in more butter after the last has melted. Continue adding butter and whisking until all has been incorporated; salt to taste. Keep buerre blanc warm; if it is too cold, it will thicken and solidify. If too warm, the sauce will break and separate.
Heat oil in a large sauté pan over medium-low heat, being careful that it does not smoke. Add broccoli and brown for about 4 minutes, stirring every 30 seconds. When browned, turn the heat to low and cook gently for about 10 minutes, until tender but still with some bite.
Serve broccoli warm (not piping hot), drizzled with champagne buerre blanc.