👨🍳 Method
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1
Finely chop the shallots.
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2
Melt the butter in a pan and sauté the shallots until they become translucent.
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3
Add the peas, half of the mint, and the sugar.
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4
Season with black pepper and salt, then add the white wine.
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5
Cover and simmer gently for 30 minutes until the peas are tender.
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6
Remove the lid and add the heavy cream.
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7
Continue cooking uncovered until the mixture reduces to sauce consistency.
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8
Puree everything until smooth.
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9
Add the remaining mint and pulse briefly so that small mint pieces remain visible.
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10
Serve immediately.
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