Use this recipe when making our Citrus Roasted Salmon with Spring-Pea Sauce.

Martha Stewart Living, April 2004


Recipe Summary

Makes 3/4 cup


Ingredient Checklist


Instructions Checklist
  • Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add salt. Blanch peas and watercress until bright green, about 45 seconds. Immediately transfer with a slotted spoon to ice-water bath to stop the cooking.

  • Drain peas and watercress, then puree in a blender until smooth, adding 4 to 5 tablespoons water to thin (mixture should be just thick enough to coat the back of a spoon). Pass puree through a fine sieve into a small saucepan. Place over low heat, and whisk in butter, 1 teaspoon at a time; whisk until emulsified. Season sauce with salt.

Cook's Notes

You can make this sauce with thawed frozen peas instead of fresh, in which case they don't need to be blanched. The sauce can be made up to one day ahead and refrigerated in an airtight container. Reheat over medium-low heat, adding water to thin, if necessary.