Green-Pea Sauce

1. 1

   Melt the butter in a medium saucepan over medium heat.

2. 2

   Add the leek and scallions and cook, stirring occasionally, until translucent, about 6 minutes.

3. 3

   Add the thyme and 3 cups of chicken stock, and bring to a boil.

4. 4

   Reduce the heat and simmer, uncovered, until the stock is thick and reduced by half, about 20 minutes.

5. 5

   Season to taste with salt.

6. 6

   Add the peas, bring the stock back to a simmer, and cook until tender but still bright green, about 4 minutes.

7. 7

   Remove the thyme.

8. 8

   Working in small batches, puree the mixture in a blender or food processor.

9. 9

   Pass the pureed pea mixture through a fine-mesh strainer into a bowl set over ice.

10. 10

    Thin the sauce with chicken stock, 1 tablespoon at a time, until the sauce is just thicker than heavy cream.

11. 11

    Stir it over ice until it is cool, about 5 minutes.

12. 12

    Remove from the ice.

13. 13

    Set aside until ready to use.

14. 14

    Serve with sturgeon and spring vegetables (see above).

* Per serving · 4 servings · Values may vary.

No additional tips available.