This recipe for French pea sauce uses chicken stock thickened with cornstarch unlike the gourmet version which requires a proper chicken veloute.
- 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.
- Add peas, bring to a boil and simmer gently 2-3 minutes, until peas are defrosted and sauce has thickened.
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 1 1/2 cups frozen peas and onions, skip step 1 and simmer for 6-7 minuts, or until onions are cooked. You would get a sauce with only 48 calories per serving and only 4% fat. This light version is dairy free.
It is very easy to adapt any of the two versions of this recipe for the microwave. Try it.
This sauce should be gluten free - just check the ingredients in the mustard, Worcestershire sauce and chicken stock - especially if made with a stock cube - to make sure.