Garden Pea and Mint Sauce

Name: Garden Pea and Mint Sauce
Yield: Makes 450 ml
Cuisine: French
Ingredients: 300 ml white chicken or vegetable stock; 300 ml white chicken or vegetable stock; 150 g podded fresh peas (or frozen); a small handful of mint leaves; 60 ml single cream; 10 g unsalted butter; salt and freshly cracked black pepper; salt and freshly cracked black pepper

Preparation info

Makes
450 ml

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

Great with poached salmon or poached or steamed asparagus. It ‘is also very good over goat’s cheese ravioli. For a variation, you can replace the mint with basil.

Ingredients

300 ml white chicken or vegetable stock
150 g podded

Europe
France
Sauce
Gluten-free

Method

Put the stock in a pan and bring to the boil. Add the peas and mint leaves and return to the boil.
Cook for 5–6 minutes for fresh peas, 2 minutes for frozen peas, then transfer the mixture to a blender. Blitz until smooth, then strain back into the pan through a fine sieve.
Reheat the sauce and add the cream. Whisk in the butter and season to taste.</