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Wine Butter Sauce with Peas
Preparation info
- Difficulty
Easy
Appears in
By Anna Olson and Michael Olson
Published 2010
A big bowl of plain peas is a traditional dish to serve at this supper, but once again
Ingredients
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Method
In a saucepot, reduce shallots and wine to ¼ cup (50 mL). Add peas, return to the boil, then remove pan from heat and whisk in butter, a piece at a time, until it’s a creamy sauce. Season to taste and spoon over sole mousse.