🌿 Overview
French Green Pea Sauce, known in French cuisine as Sauce de Petits Pois, is a bright, velvety purée made from tender green peas, butter, shallots, and cream. It’s a classic French accompaniment that embodies both simplicity and refinement — light yet flavorful, smooth yet deeply comforting.
The sauce’s character lies in the natural sweetness of the peas, elevated by a touch of butter, a whisper of garlic, and the soft perfume of herbs like mint, parsley, or tarragon. Traditionally, it’s served alongside roasted meats, grilled fish, or sautéed vegetables, but it also makes an elegant base for modern vegetarian plates such as Golden Eggplant with French Green Pea Sauce.
🧂 Ingredients (Makes about 1½ cups)
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1 cup fresh or frozen green peas
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1 tablespoon butter
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1 small shallot, finely minced
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1 clove garlic, minced (optional, for depth)
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½ cup vegetable or chicken stock
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¼ cup heavy cream (or milk for a lighter version)
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1 teaspoon lemon juice
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1 tablespoon fresh herbs, finely chopped (mint, parsley, or tarragon — or a mix)
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Salt and white pepper, to taste
🔪 Preparation
Step 1 — Sauté the aromatics
In a small saucepan, melt the butter over medium heat until it foams lightly. Add the shallot and cook gently for about 2 minutes, until soft and translucent (not browned). If using garlic, stir it in and cook for another 30 seconds, just until fragrant.
Step 2 — Cook the peas
Add the peas and stock, and bring the mixture to a gentle simmer. Cook for about 4–5 minutes (a little longer if using fresh peas) until tender and bright green.
Step 3 — Blend to perfection
Transfer the contents of the pan to a blender or use an immersion blender. Purée until completely smooth and creamy. Add the cream, lemon juice, and herbs, then blend again. Adjust the thickness by adding a spoonful of warm stock if needed.
Step 4 — Season and finish
Return the sauce to low heat. Taste and season with salt and white pepper. Keep warm — do not let it boil, or it may lose its color and freshness.
🍽️ Serving Suggestions
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With vegetables: Spoon over grilled eggplant, roasted asparagus, or steamed artichokes.
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With fish: Ideal for delicate white fish (like cod, halibut, or sole) or seared scallops.
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With poultry: Complements roasted chicken, duck breast, or turkey medallions.
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With pasta or gnocchi: Toss lightly with fresh pasta for a spring-green twist.
For presentation, drizzle a little olive oil or swirl in a touch of extra cream before serving.
💡 Chef’s Notes
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For a restaurant-smooth texture, pass the blended sauce through a fine-mesh sieve before reheating.
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If you prefer a vegan version, replace butter and cream with olive oil and oat cream (or coconut milk for a more floral flavor).
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The herbs define the tone of the sauce:
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The lemon juice is essential — it lifts the sweetness of the peas and keeps the flavor light and refined.
❤️ Why It Works
This French Green Pea Sauce embodies the philosophy of classic French cooking: simple ingredients elevated through care and balance. Every component — butter, cream, herbs, and lemon — exists to highlight the star ingredient, the pea. Its color alone brings a sense of joy to the plate, while its flavor offers gentle sweetness and freshness.
Delicate, silky, and full of springtime charm — this sauce turns any dish into a taste of the French countryside.
