Total Time
20mins
Prep 5 mins
Cook 15 mins

This is a wonderful accompaniment to roasted chicken or lamb.

Ingredients Nutrition

Directions

  1. Boil the peas in salted water until tender, 4 to 5 minutes for fresh or about 3 minutes for frozen.
  2. Drain and set aside.
  3. Pour the wine vinegar and wine into a small pan, add the shallot and bay leaf and boil over a high heat until only about a teaspoon of the liquid remains.
  4. Add themustard and cream and boil for 15 seconds or so, shaking the pan and whisking.
  5. Still over high heat, gradually add the butter, whisking to make a creamy sauce.
  6. throw in the lettuce, whisk until it wilts, tip in the peas and reheat.
  7. Season and serve.

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