4 Ratings
  • 4 Rating Star 2
  • 1 Rating Star 1
  • 5 Rating Star 1
  • 4 Ratings

This sauce pairs deliciously with broiled salmon or roast chicken.

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Ingredients

Directions

  • In a medium saucepan heat butter over medium heat until melted. Whisk in flour, salt, and turmeric; cook and stir for 2 minutes. Add stock all at once. Cook and stir until thickened and bubbly. Whisk in mustard and cream; bring to boiling. Stir in peas. Reduce heat and simmer, uncovered, for 9 minutes or until peas are just tender and sauce reduces to a gravy-like consistency, stirring frequently. Remove from heat and stir in dill weed. Serve over broiled salmon and garnish with pea shoots, if desired.

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For frozen peas:

If using frozen peas, stir in with dill weed and heat through.

Nutrition Facts

223 calories, 19 g fat (12 g saturated fat, 1 g polyunsaturated fat, 5 g monounsaturated fat), 65 mg cholesterol, 380 mg sodium, 10 g carbohydrates, 3 g fiber, 4 g sugar, 4 g protein.

Reviews

4 Ratings
  • 4 Rating Star 2
  • 1 Rating Star 1
  • 5 Rating Star 1