Green-Pea Sauce

• 1 tablespoon unsalted butter
• 1 leek, white part only, halved lengthwise, rinsed, sliced
• 2 scallions, white part only, halved lengthwise, sliced
• 1 sprig thyme
• 3 cups homemade or low-sodium chicken stock, plus more for thinning sauce
• Kosher salt to taste
• 1 1/2 cups shelled fresh peas

1. Melt the butter in a medium saucepan over medium heat.
2. Add the leek and scallions and cook, stirring occasionally, until translucent, about 6 minutes.
3. Add the thyme and 3 cups of chicken stock, and bring to a boil.
4. Reduce the heat and simmer, uncovered, until the stock is thick and reduced by half, about 20 minutes.
5. Season to taste with salt.
6. Add the peas, bring the stock back to a simmer, and cook until tender but still bright green, about 4 minutes.
7. Remove the thyme.
8. Working in small batches, puree the mixture in a blender or food processor.
9. Pass the pureed pea mixture through a fine-mesh strainer into a bowl set over ice.
10. Thin the sauce with chicken stock, 1 tablespoon at a time, until the sauce is just thicker than heavy cream.
11. Stir it over ice until it is cool, about 5 minutes.
12. Remove from the ice.
13. Set aside until ready to use.
14. Serve with sturgeon and spring vegetables (see above).

unsalted butter, only, scallions, thyme, chicken stock, kosher salt, fresh peas

Taken from cooking.nytimes.com/recipes/7016 (may not work)