SPRING-PEA SAUCE
Use this recipe when making our Citrus Roasted Salmon with Spring-Pea Sauce.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes 3/4 cup
Number Of Ingredients 4
Steps:
- Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add salt. Blanch peas and watercress until bright green, about 45 seconds. Immediately transfer with a slotted spoon to ice-water 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 teaspoon at a time; whisk until emulsified. Season sauce with salt.
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