A bright, elegant, spring-green French-style sauce made from sweet peas, fresh mint, butter, and cream (or optional lighter versions). Smooth, fragrant, and versatile.

YIELD: About 2 cups

FLAVOR PROFILE: Fresh, minty, sweet, creamy, delicate, lightly herbal

USES: Salmon, white fish, roast chicken, lamb chops, potatoes, pasta, vegetables, eggs, or as a modern plated garnish

INGREDIENTS

MAIN SAUCE BASE

2 tbsp unsalted butter
1 tbsp olive oil
2 small shallots, finely minced (or ½ small onion)
2 cloves garlic, minced
2 cups peas (fresh or frozen, thawed)
½ cup chicken broth or vegetable broth
½ cup heavy cream
¼ cup whole milk or half-and-half (optional, for thinning)
1–2 tbsp dry white wine or vermouth (optional, but highly recommended)

HERBS & AROMATICS

2–3 tbsp fresh mint, finely chopped (plus extra for garnish)
1 tsp lemon zest
1–2 tbsp fresh lemon juice
Optional: small handful of fresh parsley or chives for extra green color

SEASONING

¾–1 tsp fine salt
¼–½ tsp white pepper or black pepper
Pinch of sugar (brings out the natural sweetness of peas)
Optional: pinch of nutmeg (classic with cream sauces)

OPTIONAL ENHANCERS (Choose one or more):

1 tbsp crème fraîche (adds tang and silkiness)
1–2 tbsp mascarpone (for a luxurious finish)
1 tbsp butter stirred in at the end (monter au beurre)
1 tsp Dijon mustard for a French twist
1 tbsp mint pesto (mint + parsley + olive oil) for brighter color

INSTRUCTIONS

1. Sauté the Aromatics

Heat butter + olive oil in a medium saucepan over medium heat.

Add:

Minced shallots
A pinch of salt

Cook 3–5 minutes until translucent and fragrant, not browned.

Stir in garlic and cook 30 seconds.

2. Add Peas & Build the Base

Stir in the peas and let them warm through for 1–2 minutes.

Add:

Broth
Optional wine or vermouth

Bring to a gentle simmer for 3–4 minutes.

This softens the peas and infuses them with flavor.

3. Add Cream and Simmer

Pour in the heavy cream, stir, and reduce heat to low.

Simmer uncovered 5–7 minutes, allowing the mixture to thicken slightly and the peas to soften fully.

Do not let the cream boil hard—gentle heat keeps the sauce smooth.

4. Blend Until Silky (or Leave Rustic)

You now choose the texture:

A — Smooth French-Style Green Purée

Blend all ingredients until silky.
Strain through a fine sieve for extra refinement.

B — Half-Smooth (Restaurant Style)

Blend half the peas; keep the rest whole for texture.

C — Rustic “Peas in Cream”

Don’t blend at all—
just mash lightly with a spoon.

Return blended sauce to the pan if necessary.

5. Add Mint, Lemon & Seasoning

Stir in:

Fresh chopped mint
Lemon zest
Lemon juice
Salt and pepper
(Optional) crème fraîche or mascarpone

Taste and adjust:

More mint = fresher, brighter
More lemon = more vibrant, lighter
More cream or butter = richer, deeper
Pinch sugar = makes peas taste sweeter
More broth = thinner sauce

Warm gently for 1–2 minutes on low heat.
Avoid boiling after adding mint—it dulls the green color.

6. Finish the Sauce

To make it truly French, finish with:

1 tbsp cold butter (monter au beurre)
Swirl until glossy and smooth.

The sauce should be bright green, creamy, and aromatic.

7. Serve With

This Mint French Pea Sauce is excellent with:

Proteins

Salmon, cod, halibut, trout
Seared or poached chicken breast
Roast or grilled lamb chops (classic mint pairing)
Pork tenderloin
Seared scallops or shrimp

Vegetables

Asparagus
Roasted carrots
Green beans
Potatoes (roasted, mashed, or boiled)

Starches

Buttered noodles
Risotto
Gnocchi
Couscous
Wild rice

Modern Plate Garnish

Use a spoon or squeeze bottle to make a bright green smear or dots on the plate.

CHEF’S NOTES & TIPS

Adding mint at the end preserves its fresh aroma.
Blending while warm gives a smoother texture than blending cold.
Use frozen peas—they are often sweeter and greener than fresh.
A splash of wine deepens flavor without making it boozy.
For vibrant green color, add a handful of spinach before blending.
Do not overheat after mint is added; it dulls the color and flavor.

VARIATIONS

1. Minted Pea Velouté

Make a light roux, add broth, peas, cream, blend smooth—lighter than this cream sauce.

2. Mint Pea–Yogurt Sauce (Lighter, Fresher)

Blend:

Peas
Greek yogurt
Mint
Lemon
Garlic
Olive oil
No cream.

3. Mint Pea Pesto

Blend peas with mint, basil, parmesan, olive oil.
Great on pasta or grilled bread.

4. Mint Pea Emulsion (Fine Dining)

Blend peas + mint + hot broth + a small piece of cold butter to emulsify.
Serve as a bright green “foam-style” sauce.

OTHER RECIPES

Ingredients :

1 tablespoon oil, preferably olive oil
¼ heaping cup diced white onion
1 clove garlic, minced
1 teaspoon ground cumin
8 ounces fresh spinach – cleaned, stemmed and dried
5 ounces fresh peas, shelled
3 tablespoons fresh mint leaves
1 ½ cups potato water (save water from boiled potatoes)
¼ teaspoon ground nutmeg
¼ teaspoon salt
¼ teaspoon white pepper

INSTRUCTIONS

Heat the oil in a saucepan.
Add the onion, garlic and cumin.
Saute until the onion becomes translucent and the sauce turns a light golden color.

Stack the spinach leaves and roll them up (lengthwise).

Cut the roll into ¼ inch strips (chiffonade).

Add the chiffonade spinach to the pan.

Add peas, mint and potato water.

Simmer, cooking until the spinach is wilted.

It should take three to four minutes.

Blend the sauce in a blender until smooth.

Strain the sauce back into the cooking pan.

Discard any solids caught in the strainer.

Heat the sauce to a simmer.

Add the nutmeg, salt and pepper.

The French pea sauce is ready to serve over prosciutto and lamb chops or any other meat dish with prosciutto or lamb. ..hmm...nice one ! Bon apetit !

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Mint French Pea Sauce Recipe Video :

FRENCH PEA SAUCE

Mint French Pea Sauce Recipe