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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.

Recipe information

  • Yield

    makes 3/4 cup

Ingredients

1 1/3 cups shelled fresh peas
1 1/2 cup loosely packed trimmed watercress (1/2 bunch)
1 1/2 tablespoons cold unsalted butter, cut into small pieces
Coarse salt

Preparation

  1. Step 1

    Prepare an ice-water bath. Bring a pot of water to a boil. Blanch peas and watercress until bright green, about 45 seconds. Immediately transfer with a slotted spoon to the ice bath to stop the cooking.

    Step 2

    Drain peas and watercress, then puree in a blender until smooth, adding 4 to 5 tablespoons water to thin (mixture should be just thick enough to coat the back of a spoon). Pass puree through a fine sieve into a small saucepan. Place over low heat, and whisk in butter, 1 piece at a time; whisk until emulsified, then remove from heat. Season sauce with 1/2 teaspoon salt (or to taste). Serve warm.

  2. Nutrition Information

    Step 3

    (Per Serving)

    Step 4

    Calories: 37

    Step 5

    Saturated Fat: 1.2g

    Step 6

    Unsaturated Fat: .6g

    Step 7

    Cholesterol: 5mg

    Step 8

    Carbohydrates: 3.5g

    Step 9

    Protein: 1.4g

    Step 10

    Sodium: 123mg

    Step 11

    Fiber: 1.2g

Power Foods
TagsSaucePeaBean and LegumeVegetableWatercressLeafy GreensVegetarianNut FreeGluten Free5 Ingredients or FewerBlenderSpringCookbooks
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