Chef Thomas Keller’s Petits Pois à la Française Recipe

• 125 grams sauce suprême
• 125 grams English peas, big-pot blanched
• 6 pearl onions, cooked sous vide
• 55 grams applewood smoked bacon, diced and blanched
• 35 grams romaine lettuce, chiffonade (finely cut)
• Kosher salt
• 5 grams unsalted butter

Equipment:

• Medium saucepan
• Small whisk
• Spoon

1. 1

   Make Chef Keller’s sauce suprême and sous vide pearl onions.

2. 2

   Warm sauce suprême in a medium saucepan set over medium heat, gently whisking occasionally for even heating. When the sauce reaches a small simmer, add the peas, sous vide pearl onions, and bacon.

3. 3

   Use a spoon to gently stir and coat the vegetables and bacon in the sauce, until everything is heated through. Fold in the romaine lettuce, season with salt, and add the butter, stirring until the butter is melted and the romaine has just wilted.

4. 4

   Set aside and keep warm.

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