Spring Pea Sauce
- 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
- 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.
- 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.
- (Per Serving)
- Calories: 37
- Saturated Fat: 1.2g
- Unsaturated Fat: .6g
- Cholesterol: 5mg
- Carbohydrates: 3.5g
- Protein: 1.4g
- Sodium: 123mg
- Fiber: 1.2g
fresh peas, cold unsalted butter, salt
Taken from www.epicurious.com/recipes/food/views/spring-pea-sauce-394156 (may not work)