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Epicurious

Spring Pea Sauce

You can make this sauce with thawed frozen peas instead of fresh, in which case they don’t need to be blanched. The sauce can be made up to 1 day ahead and refrigerated in an airtight container. Reheat over medium-low heat, adding water to thin, if necessary.

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Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
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This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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