Spring Pea Sauce

1. 1

   Prepare an ice-water bath; set aside.

2. 2

   Bring a medium pot of water to a boil; add salt.

3. 3

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

4. 4

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

5. 5

   Drain the 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 the puree through a fine sieve into a small saucepan.

7. 7

   Place over low heat, and whisk in the butter, 1 teaspoon at a time; whisk until emulsified.

8. 8

   Season the sauce with salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.