FRENCH PEA SAUCE

French Pea Sauce Recipe 2

French Pea Sauce Recipe

Pea Puree is a beloved choice in fine dining, appreciated for the vibrant burst of color it brings to a plate, serving both as a side and a sauce, along with its sweet flavor that complements nearly any protein!
This recipe was shared with me by Jean-Baptiste Alexandre, a classically trained French Chef and culinary partner of RecipeTin Eats.
Welcome to Day 14 of the inaugural Holiday Salad Marathon, where I am presenting 30 salads consecutively until Christmas Eve. This offers a refreshing alternative to the typical sugar-laden baking countdowns!!
I acknowledge that today’s dish may not be classified strictly as a salad, but it is indeed prepared with vegetables (peas qualify!). Furthermore, it serves as an exceptionally good side dish for the Rack of Lamb I recently published, so I assert that it meets the criteria!
I also believe this dish is an excellent accompaniment for roasts and other grand centerpieces that grace the festive table. I appreciate how it introduces a vibrant splash of color to any setting. Additionally, it provides a delightful change from the usual mashed potatoes, wouldn’t you agree? 🙂
Cooking peas for Pea Puree

What exactly is pea puree?
It consists of cooked peas that are blended until smooth. The flavor is distinctly that of peas – sweet and subtly nuanced, making it an ideal side dish for a variety of meals.
It is a favorite in fine dining establishments, often used to elegantly smear across a plate before artfully placing a piece of protein on top.

Basic recipes typically involve boiling the peas with stock or broth and then blending, which is acceptable, but it merely tastes like peas.
To prepare Pea Puree in the manner of fine dining restaurants, begin by sautéing garlic and shallots in butter before incorporating the peas and stock. This single additional step significantly enhances the flavor, resulting in a luxurious pea puree.

Ingredients for Pea Puree

Here’s what you will require:

Indeed, you are seeing frozen peas. I fully endorse the concept of snap freezing!!

If you have the opportunity to pod your own peas, I commend you. (And please extend an invitation for dinner).

Pea Puree prepared in a food processor

Optional straining – for an ultra-smooth texture

I must be honest – if you are dining at my home for a casual meal, I will present Pea Puree to you directly from the food processor. If your appliance is powerful enough, it will be sufficiently smooth.

However, if you aspire to achieve a restaurant-quality finish, pass it through a mesh colander or sieve. It is a simple task using a rubber spatula and takes less than a minute to complete.

By doing this, the pea puree will attain the silky smoothness akin to that served at upscale restaurants!

Straining Pea Puree

The remnants left in the colander consist of the skins of the peas.

A bowl of silky smooth pea puree, ready for serving.

Close-up of the ultra-smooth pea puree.

How to serve Pea Puree

Pea Puree is exceptional when paired with nearly any protein, not only for the vibrant color it contributes to any plate or dish but also for its subtle sweetness.

It serves as both a side dish and a sauce, and the reason I am sharing this recipe is that it is recommended as a side/sauce for the Rosemary Crumbed Rack of Lamb I recently shared. For an authentic British touch, you might incorporate some finely chopped mint into the puree, offering a modern and far more appealing version of the traditional mint sauce served with lamb!

Pea Puree complements virtually any protein – whether meat or seafood. Here are a few suggestions:

A simple baked Chicken Breast or a pan-fried piece of fish.

It would look magnificent beneath a Crispy Skin Salmon or any plain baked or pan-fried fish (in fact, that’s a favorite in upscale restaurants!)

It pairs excellently with Crackling Roast Pork and is a perfect match with a buttery Herb & Garlic Roast Chicken.

A great French Pea sauce recipe to try !

INGREDIENTS

1 tablespoon olive oil
¼ cup diced white onions
1 clove garlic, minced
6 ounces fresh peas, shelled
1 ½ cups stock, ( vegetable or chicken )
¼ teaspoon salt
¼ teaspoon white pepper

INSTRUCTIONS

Heat the oil in a sauce pan, add the onion and garlic and sauté until cooked but not browned, add the peas and stock. Bring to the boil and reduce the heat, simmer for 15 minutes. Cool and then blend/ puree with an electric blender. Season with salt and pepper as needed. For a richer French pea sauce add a spoon of sour cream.

mint-french-pea-sauce-recipe.

Mint French Pea Sauce Recipe

Mint French Pea Sauce Recipe

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 :

Salmon with Dilled Creamed Pea Sauce

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. French Pea Sauce.... French-pea-sauce-recipe-2.

Salmon with Dilled Creamed Pea Sauce Video :

Pasta with Creamy Mushroom-Pea Sauce

A nice creamy mushroom pea sauce recipe to try

Ingredients

* 8 ounces whole-wheat pasta, such as fusilli or rotini

* 3 cups shelled English peas (4 1/2 pounds unshelled) or frozen peas

* 1 teaspoon extra-virgin olive oil

* 2 ounces sliced prosciutto, diced

* 2 cloves garlic, minced

* 2 cups quartered cremini or sliced chanterelle mushrooms (about 6 ounces)

* 1 tablespoon all-purpose flour

* 1/4 cup white wine

* 1 cup reduced-sodium chicken broth

* 1/4 cup whipping cream

* Lots of freshly ground pepper , to taste

INSTRUCTIONS

Bring a large pot of water to a boil. Add pasta and peas; cook until the pasta is tender and the peas are cooked through, 10 to 12 minutes. Meanwhile, heat oil in a large nonstick skillet over medium heat. Cook prosciutto, stirring, until it begins to brown, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds.

Add mushrooms and cook, stirring, until they release their juices and most of the liquid has evaporated, about 4 minutes. Sprinkle flour over the mushrooms; stir to coat. Add wine and let simmer for 1 minute. Add broth, return to a simmer and cook, stirring, until slightly thickened, about 3 minutes. Remove from the heat. Stir in cream and pepper.

Drain the peas and pasta; return to the pan, add the mushroom sauce and toss to coat. French Pea Sauce.... quick-french-pea-sauce

Pasta with Creamy Mushroom-Pea Sauce Video :

Ravioli with Split Pea Sauce

A nice French Pea sauce recipe to try !

Ingredients

* 1 quart fat-skimmed chicken broth

* 1 1/3 cups dried yellow split peas

* 2 packages (9 oz. each) cheese-filled ravioli or tortellini

* 3 dried hot chilies (2 in. long)

* 1/2 teaspoon olive or salad oil

* 2 teaspoons minced garlic

* 1 teaspoon cumin seed

* 1 quart baby spinach leaves (about 1/4 lb.), rinsed

* 1/2 cup red cherry tomatoes (about 1 in.), rinsed and halved

* 1/2 teaspoon turmeric

* Salt and fresh-ground pepper

INSTRUCTIONS

1. In a 3- to 4-quart pan over high heat, bring broth and split peas to a boil; cover, reduce heat, and simmer until peas fall apart, about 50 minutes.

2. In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil; add ravioli. Stir occasionally until pasta is tender to bite, 4 to 6 minutes; drain.

3. Meanwhile, transfer split pea mixture to a blender or food processor; whirl until smooth.

4. Remove and discard stems from chilies; shake out and discard seeds. Wipe the 3- to 4-quart pan dry. Add chilies, oil, garlic, and cumin; stir over medium-high heat until garlic is lightly browned, about 1 minute.

5. Pour split pea purée into pan with chili mixture. Add spinach, tomatoes, and turmeric; stir just until steaming.

6. Add drained ravioli to sauce and mix gently. Spoon equally into wide bowls. Add salt and pepper to taste. French Pea Sauce....

Ravioli with Split Pea Sauce Video :

French Pea Sauce

Ingredients

* 1 cup chicken veloute

* 1 Tbs chives

* 1 cup peas

* 1/4 cup heavy cream

* 1 pinch sugar

* 1 Tbs lemon juice

* 1 Tbs minced shallots

* 1 tsp butter

INSTRUCTIONS

1. Heat butter in a pan and cook minced shallot until translucent then add heavy cram and peas.

2. Reduce by one half and add the chicken Veloute and chives.

3. Bring to a boil, simmer for 2-3 minutes. Add lemon juice and sugar, check the seasoning and add more salt and pepper if needed. The French pea sauce is ready to serve.... quick-french-pea-sauce.

French Pea Sauce Video:

Golden Eggplant with FRENCH Green Pea Sauce

Golden Eggplant with FRENCH Green Pea Sauce

A great French peasauce recipe to try @

FRENCH PEASAUCE INGREDIENTS

1/2 cup chickpea flour
1 tablespoon garam masala
1 teaspoon ground fennel
1 teaspoon ground cardamom
1 teaspoon Spanish paprika
Pinch salt
1/2 cup yogurt
1 tablespoon fresh lemon juice
Water, as needed
2 tablespoons grapeseed oil
1 eggplant, sliced into 1/4-inch thick slices
Green Pea Sauce, recipe follows
Green Pea Sauce
2 cups fresh peas
1 teaspoon ground cumin
1 teaspoon ground coriander
Pinch salt and freshly ground black pepper
1/2 cup yogurt
1/2 cup water, plus more as needed

FRENCH PEASAUCE RECIPE

In a large bowl, combine the chickpea flour, garam masala, fennel, cardamom, paprika, salt, yogurt, and lemon juice, and mix well. The mixture should have a pancake batter consistency. If it seems too thick, add a little water to thin it out.

Begin to heat the oil over medium-high heat and dip the eggplant slices in the batter and then place into the hot oil. Fry the eggplant until golden brown on the first side and then carefully turn the slices and fry on the other side until the eggplant is tender and golden on both sides, about 7 minutes total. If they start to get too brown, turn the heat down to medium. Serve the eggplant with the French Green Pea Sauce.

To make French Green Pea Sauce:

Put the peas, cumin, ground coriander, salt, black pepper, yogurt, and water in a blender and puree until smooth. It should be a thick saucy consistency. Add a little more water if it seems too thick.

Ravioli-with-split-french pea-sauce.