Dutch Style Peas

dutch style peas

Dutch Style Peas

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Servings: 4
Calories: 347


  • 1 3/4 pints water plus 1 tablespoon
  • salt and freshly milled white pepper
  • 1 1/4 lb shelled tender peas
  • sprig of dill
  • sprig of chervil
  • sprig of tarragon
  • 4 oz butter
  • 2 egg yolks
  • 1 teaspoon lemon juice


  • Bring the 1 litre (1 3/4 pints) water to the boil with a little salt in a medium saucepan.
  • Tip in the peas. Rinse the herbs, tie into a bunch and add them to the pan. Cover the pan and boil for 5-10 minutes.
  • Drain the peas in a sieve and keep them hot. Remove the herbs.
  • Melt the butter in a small saucepan over a low heat.
  • In a second small saucepan, beat the egg yolks with the 1 tablespoon of water and the lemon juice and season to taste. Stand the pan in a larger pan of hot water and whisk until the mixture is creamy. Do not allow the water to boil during this process.
  • Remove the small pan from the pan of hot water and beat the cool, melted butter into the egg yolk mixture a few drops at a time. Tip the peas into a hot dish and mix in the Hollandaise sauce.
  • Serve with: poached fish fillet, roast lamb or Veal Medallions, and Croquette Potatoes
Calories: 347 kcal
Carbohydrates: 21 g
Protein: 9 g
Fat: 26g
Saturated Fat: 16 g
Trans Fat: 1 g
Cholesterol: 159 mg
Sodium: 224 mg
Potassium: 364 mg
Fiber: 7 g
Sugar: 8 g
Vitamin A: 1923 IU
Vitamin C: 57 mg
Calcium: 60 mg
Iron: 2 mg
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