Spring Pea Sauce

Name: Spring Pea Sauce
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

4 ingredients

18 steps

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

Directions

1

Prepare an ice-water bath.
2

Bring a pot of water to a boil.
3

Blanch peas and watercress until bright green, about 45 seconds.
4

Immediately transfer with a slotted spoon to the ice bath to stop the cooking.
5

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).
6

Pass puree through a fine sieve into a small saucepan.
7

Place over low heat, and whisk in butter, 1 piece at a time; whisk until emulsified, then remove from heat.
8

Season sauce with 1/2 teaspoon salt (or to taste).
9

Serve warm.
10

(Per Serving)
11

Calories: 37
12

Saturated Fat: 1.2g
13

Unsaturated Fat: .6g
14

Cholesterol: 5mg
15

Carbohydrates: 3.5g
16

Protein: 1.4g
17

Sodium: 123mg
18

Fiber: 1.2g