Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Pea-shoot sauce

11 September 2006
Pea-shoot sauce

Ingredients

(makes 600-700ml, serves about 10)

250ml coconut milk
250ml chicken stock
3 lemon grass stalks, bruised
2-3 red chillies, split
8 lime leaves
30g butter
30g shallots, finely diced
1tbs tarragon, chopped
500g pea shoots, including the leaves
2tbs nam pla (bottled Thai fish sauce), or to taste

Method

Put the coconut milk, stock, lemon grass, chillies and lime leaves in a pan (1). Leave on the side of the range for 30 minutes. Heat but don't boil. The liquid base should absorb flavours without cooking out. Strain the liquid and reserve.

Melt the butter in a fresh pan. Add the shallots and sweat without colouring until softened.

Add the tarragon and pea shoots (2). Turn up the heat and stir them until they've wilted like spinach - about two minutes.

Pour over the reserved sauce base (3). Boil and simmer for two minutes.

Empty the sauce into a liquidiser. Blend until the emulsified sauce takes on a deep chlorophyll colour. Pass it through a fine sieve (4). Add nam pla.

The sauce can oxidise and lose its intense colour if it's not cooled (5).

Leave pan or container in which it's kept over a bowl of ice until cool.

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1. Add ingredients to pan2. Add tarragon and pea shoots
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3. Pour over reserved sauce base4. Pass it thriugh a fine sieve
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5. Leave to cool
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