Quick French Pea Sauce
As a student at a culinary school in Paris, I distinctly recall one particular class where we were tasked with preparing the classic French dish known as "petit pois a la Francaise (peas in the French style)." It had an air of sophistication, and indeed it was, but it also sparked a memory within me; had I ever tasted these peas, and if so, when?
As I began to gather the necessary ingredients, I was reminded that this was a dish my beloved late mother used to prepare for us. It was also her clever method of ensuring we consumed our greens, as she incorporated shredded lettuce, scallions, and during the summer months, fresh parsley, all sourced from my father's vegetable garden.
Thus, I present my mother's creamed peas, which are virtually identical to any French recipe, except that some variations may include bacon and small onions, both of which are delightful and worth experimenting with. They can be served alongside meat or fish—or if you prefer, simply enjoy them with a spoon. They are delicious on their own.
Ingredients
- 1 cup fresh garden peas, shelled
- 1/4 cup unsalted butter
- 1 small shallot, finely chopped
- 1/4 cup vegetable stock
- 1/2 cup heavy cream
- 3 scallions, thinly sliced
- 2 Little Gem lettuce leaves, shredded with a chiffonade cut (optional)
- Kosher salt and freshly ground black pepper, to taste
If not consumed immediately, store the peas in the refrigerator for up to 24 hours; they will thicken considerably but can be gently warmed over low heat. Freezing is not recommended.
No fresh peas available? You can substitute with frozen peas, but reduce the cooking time by one minute.
Directions
Step 1
Begin by cooking the peas in a pot of lightly salted boiling water for 6 minutes, or until just tender. Drain and set aside.
Step 2
In a large saucepan, melt half of the butter over medium heat. Add the chopped shallot and sauté until softened but not browned, approximately 3 minutes.
Step 3
Pour in the stock and allow it to gently simmer until reduced by half. Incorporate the cream and again, simmer gently until reduced by half. Add the peas and stir to coat them in the cream sauce. This thickening process should take between 5 and 7 minutes.
Step 4
Stir in the scallions, the remaining butter, and if you are using the lettuce,add to the peas and cream. Stir, then simmer gently until the cream thickens and coats the vegetables, 2 to 3 more minutes.
Step 5
Season with salt and pepper and serve warm.
Ingredients
* 1 Tbs butter
* 1/3 cup minced shallots
* 1 tsp Worcestershire sauce
* 1 tsp Dijon mustard
* 1 cup chicken stock
* 1/2 tsp salt
* 1/2 tsp pepper
* 1 Tbs cornstarch
* 1 cup frozen petits pois
1. Heat the butter in a pan on a medium-low heat. Shallots and cook until translucent, about 4-5 minutes, stirring frequently.
2. In a bowl, mix chicken stock, Worcestershire sauce, mustard and cornstarch. Add to the pan when the shallots are ready.
3. Bring to a boil and simmer gently 2-3 minutes, until peas are defrosted and sauce has thickened. The French pea sauce is ready...enjoy !
mint-french-pea-sauce-recipe
* 1 Tbs butter
* 1/3 cup minced shallots
* 1 tsp Worcestershire sauce
* 1 tsp Dijon mustard
* 1 cup chicken stock
* 1/2 tsp salt
* 1/2 tsp pepper
* 1 Tbs cornstarch
* 1 cup frozen petits pois
1. Heat the butter in a pan on a medium-low heat. Shallots and cook until translucent, about 4-5 minutes, stirring frequently.
2. In a bowl, mix chicken stock, Worcestershire sauce, mustard and cornstarch. Add to the pan when the shallots are ready.
3. Bring to a boil and simmer gently 2-3 minutes, until peas are defrosted and sauce has thickened. The French pea sauce is ready...enjoy !
mint-french-pea-sauce-recipe
