Quick French Pea Sauce
Description
This recipe for French pea sauce uses chicken stock thickened with cornstarch unlike the gourmet version which requires a proper chicken veloute.
Ingredients
At a glance
Cuisine
Difficulty
Special Diets
Serves
4
- 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
Methods/steps
- Heat the butter in a pan on a medium-low heat. Shallots and cook until translucent, about 4-5 minutes, stirring frequently.
- In a bowl, mix chicken stock, Worcestershire sauce, mustard and cornstarch. Add to the pan when the shallots are ready.
- Bring to a boil and simmer gently 2-3 minutes, until peas are defrosted and sauce has thickened.
Nutrition Facts
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Additional Tips
Substitute chicken stock with beef for more flavor.
Do you want an even lighter sauce and faster cooking? Substitute the minced shallots, butter and peas with 1½ cups frozen peas and onions and skip step 1. You would get a sauce with only 48 calories per serving and only 4% fat.
This sauce should be gluten free - just check the ingredients in the mustard, Worcestershire sauce and chicken stock -especially if made with a stick cube- to make sure.
The "light" version is dairy free - again, check list of ingredients in commercial preparations.
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