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Minted green pea sauce served in a jug
Fresh and tasty minted green pea sauce

Minted green pea sauce

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
The natural sweetness of green peas and the coolness of mint are a classic pairing, especially in British cuisine. Thanks to puréeing, this sauce becomes silky, rich from the cream, and glossy from the butter. An excellent way to elevate green peas into an elegant side dish or sauce.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 210 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Saucepan
  • Stick blender
  • Fine sieve (optional for a luxury finish)

Allergen Information

⚠️ Milk

Instructions

1 ✓

Finely chop the shallot and garlic.

Tip: Shallots have a finer, sweeter flavour than onions, which suits the peas better.
2 ✓

Melt the butter in a saucepan over a medium heat. Add the onion and sauté until translucent (do not brown!). Add the garlic in the last minute.

Tip: If the onion browns, it changes the colour and taste of the sauce. The goal is 'sweating', not frying.
3 ✓

Pour in the green peas, toss in the butter, then top up with the stock.

Tip: The butter coats the peas, adding a richer flavour.
4 ✓

Cover and simmer until the peas are tender (approx. 5-8 minutes). Check by tasting: the skins should also be soft.

Tip: Do not overcook to a greyish-green! Keep it vibrant.
5 ✓

Pour in the cream, bring to a boil for a minute, then remove from the heat. Toss in the mint.

Tip: The mint shouldn't be cooked, just 'scalded' by the heat of the sauce so it remains fresh.
6 ✓

Purée with a stick blender until completely smooth. Season with salt and pepper.

Tip: Tilt the saucepan so the head of the stick blender is fully submerged for a creamier result.
7 ✓

If you want a truly elegant texture, pass it through a fine sieve (optional).

Tip: This removes the pea skins, giving you a restaurant-quality 'velouté' style sauce.

Recipe FAQ

Can I use tinned peas?
Not recommended. The colour of tinned peas is dull and they taste overcooked. Frozen peas taste much fresher and have a more vibrant colour.
It turned out too thick.
Add a little more stock or cream.

Ingredients

  • 300 g Young green peas (fresh or frozen)
  • 10 g Fresh mint leaves
  • 30 g Butter
  • 100 ml Single cream (min. 20%)
  • 1 whole Shallot (or small onion)
  • 1 clove Garlic
  • 3 g Salt
  • 1 pinch White pepper (or black)
  • 100 ml Vegetable stock (or water)