FRENCH PEA SAUCE: December 2025

Mint French Pea Sauce Recipe



Mint French Pea Sauce Recipe 

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

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 !

french-pea-sauce-recipe-2

Mint French Pea Sauce Recipe Video :




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Salmon with Dilled Creamed Pea Sauce


Salmon with Dilled Creamed Pea Sauce 

A tender pan-seared or baked salmon fillet served under a velvety cream-and-pea sauce scented with fresh dill, lemon, and shallots. Elegant enough for entertaining yet simple enough for a weeknight.

INGREDIENTS (Serves 4)

For the Salmon

  • 4 salmon fillets, 6 oz (170 g) each (skin on or off)

  • 1–2 tbsp olive oil or butter

  • Salt and freshly ground black pepper

  • 1 tsp lemon zest

  • Optional: 1 tsp Dijon mustard to brush on top before cooking

  • Optional: 1 tsp garlic powder or 1 garlic clove, minced

For the Dilled Creamed Pea Sauce

  • 2 tbsp butter

  • 1 tbsp olive oil

  • 1 medium shallot, finely minced

  • 1 garlic clove, finely minced (optional but recommended)

  • 1 cup fresh or frozen peas

  • 1 1/4 cups heavy cream or half-and-half

  • 1/2 cup low-sodium chicken broth or vegetable broth

  • 1 tbsp lemon juice

  • 2–3 tbsp finely chopped fresh dill (plus more for garnish)

  • 1/2 tsp salt (or to taste)

  • 1/4 tsp black pepper

  • Pinch of nutmeg (optional but adds warmth)

  • Optional: 1 tsp Dijon mustard for a tangy, French-style finish

Optional Garnishes

INSTRUCTIONS

1. Season and Prepare the Salmon

Pat salmon fillets dry so they sear beautifully.

Season both sides with:

  • Salt

  • Pepper

  • Lemon zest

Optional enhancements:
Brush the tops lightly with Dijon mustard for extra flavor or sprinkle with a little garlic powder.

Let sit at room temperature for 10–15 minutes.

2. Cook the Salmon

Pan-Seared (best flavor)

  1. Heat 1–2 tbsp olive oil or butter in a large skillet over medium-high heat.

  2. Place salmon skin-side down if the skin is on. Press lightly for first 10 seconds so the fillet doesn’t curl.

  3. Cook 4–6 minutes until the skin is crisp and the salmon is mostly opaque from bottom to top.

  4. Flip gently and cook 1–2 minutes more until just cooked through or still slightly rosy in the center.

Oven-Baked Option

  • Preheat oven to 400°F (205°C).

  • Brush salmon lightly with oil and bake 10–14 minutes depending on thickness.

  • Remove as soon as it flakes easily with a fork.

Poached Option (very delicate)

  • Simmer broth + lemon + herbs and gently poach salmon for 7–10 minutes.

Set cooked salmon aside, loosely covered, while making the sauce.

3. Make the Dilled Creamed Pea Sauce

Use the same skillet if pan-searing salmon—this adds flavor.

  1. Sauté aromatics

    • Melt the butter with olive oil over medium heat.

    • Add shallots and cook 2–3 minutes until softened and fragrant.

    • Add garlic and stir 30 seconds.

  2. Add peas

    • Add peas and toss with the aromatics.

    • If using fresh peas, cook 2–3 minutes longer.

  3. Deglaze and enrich

    • Add broth and simmer 2 minutes.

    • Stir in the cream (or half-and-half).

    • Bring mixture to a gentle simmer—not boiling.

  4. Season
    Add:

    • Salt

    • Pepper

    • Lemon juice

    • Nutmeg (if using)

    • Dill

    • Optional: Dijon mustard

Let the sauce simmer gently 4–6 minutes until slightly thickened and peas are tender.

Sauce thickness:
It should be silky, spoonable, and able to coat the fish without running all over the plate.

4. Combine and Serve

Place salmon fillets on warm plates.
Spoon the warm dilled creamed pea sauce generously over each piece, or serve the sauce underneath as a creamy “bed.”

Garnish with:

  • More chopped dill

  • Lemon or a swirl of crème fraîche

  • Cracked black pepper

Serve immediately.

SIDE DISH SUGGESTIONS

Pair with foods that complement rich cream sauces and bright dill:

Starches

Vegetables

  • Steamed asparagus

  • Green beans almondine

  • Roasted zucchini or yellow squash

  • Simple green salad with lemon vinaigrette

Breads

  • Warm baguette

  • Soft dinner rolls

  • Herb focaccia

RECIPE VARIATIONS

1. Creamed Peas with Mint

Add 1 tbsp chopped mint for a fresh English-style twist.

2. Lemon-Dill Wine Sauce

Replace some cream with white wine for a lighter, more aromatic sauce.

3. Smoked Salmon Version

Use hot-smoked salmon and warm gently in the sauce—no searing needed.

4. Creamed Pea + Bacon Sauce

Add 2–3 tbsp cooked, crumbled bacon for saltiness and depth.

5. Crispy-Skinned Restaurant Finish

Pan-sear salmon skin-down 90% of the way and never flip—crisp bottom, tender top.

CHEF’S TIPS

  • Do not overcook salmon—remove when center is still slightly translucent.

  • Always add fresh dill at the end so it stays fragrant.

  • Use cold cream to prevent curdling when added to a hot pan.

  • Frozen peas work perfectly and taste sweet.

  • If sauce gets too thick: splash in broth.

  • If too thin: simmer 1–2 more minutes.


OTHER RECIPES

A great French pea sauce recipe to try ! 

Ingredients 

 * 1 cn (16-oz) salmon; drained and 
 * 2 Eggs; beaten 
 * 1/2 c Italian bread crumbs 
 * 2 tb Milk 
 * 1/2 ts Grated lemon peel 
 * 1/2 c Chopped green onions 
 * 1/2 ts Salt 
 
SAUCE 
 * 1 pk (10-oz) frozen peas; cooked 
 * 1 tb Margarine 
 * 1 tb Flour 
 * 1/2 ts Salt 
 * 1 ds Pepper 
 * 2/3 c Milk 
 * 1/4 ts Dill 

 INSTRUCTIONS 

 Mix all ingredients (except sauce ingredients). 
Press into 6 (6-oz) custard cups or muffin cups. 
Arrange in a circle in microwave. 
Cook on high for 3 minutes. 
Rearrange cups. 
Microwave until set, 2 to 3 minutes. 
To make sauce, microwave margarine in a 2 cup container until melted. 
Blend in flour, salt, pepper and dill. 
Stir in milk. 
Microwave for 1 minute. 
Stir in peas. 
Cook until mixture boils and thickens. 

Salmon with Dilled Creamed Pea Sauce Video :



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