This sauce adds a very nice flavor to mashed potatoes, and the combination goes very well along with steak. To reduce the amount of fat in the sauce I like to use evaporated milk. You can use cream instead, but I think the lower-fat-version is just as tasty!

flor

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Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Warm the oil in a skillet over medium-high heat. Stir in the onion, and cook until nearly tender. Stir in the garlic, and cook for a few seconds, until fragrant. Pour in peas, and stir to thaw. Pour in the vegetable stock and evaporated milk. Turn heat to low, cover, and cook for 5 minutes. Once the peas have cooked, pour them into a blender and puree until smooth.

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  • Pour the pureed sauce back into the skillet, and season to taste with salt and pepper. Simmer over low heat until the sauce reaches desired consistency.

Nutrition Facts

86 calories; protein 3.4g; carbohydrates 7.8g; fat 4.8g; cholesterol 9.1mg; sodium 201mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/05/2010
This is a very very delicious recipe. Goes perfectly on grilled eggplant and slivered almonds to top it off Read More
(10)
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/05/2010
This is a very very delicious recipe. Goes perfectly on grilled eggplant and slivered almonds to top it off Read More
(10)
Rating: 5 stars
06/16/2011
Fabulous sauce. The picture I added was of the sauce over tuna patties. It's also great over salmon. Read More
(7)
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