Spring Pea Sauce

1. 1

   Prepare an ice-water bath.

2. 2

   Bring a pot of water to a boil.

3. 3

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

4. 4

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

5. 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. 6

   Pass puree through a fine sieve into a small saucepan.

7. 7

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

8. 8

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

9. 9

   Serve warm.

10. 10

    (Per Serving)

11. 11

    Calories: 37

12. 12

    Saturated Fat: 1.2g

13. 13

    Unsaturated Fat: .6g

14. 14

    Cholesterol: 5mg

15. 15

    Carbohydrates: 3.5g

16. 16

    Protein: 1.4g

17. 17

    Sodium: 123mg

18. 18

    Fiber: 1.2g

* Per serving · 4 servings · Values may vary.

No additional tips available.