Pea sauce

You should plant peas by June at the latest. Peas are great eaten on their own, but if you fancy doing something a little bit different, how about making a Pea sauce to go with a nice juicy steak or piece of fish?Recipe makes 1½ cups of sauce.

Recipe makes 1½ cups of sauce.



  • 1 tablespoon unsalted butter
  • 1 leek, white part only, halved lengthwise, rinsed, sliced
  • 2 scallions, white part only, halved lengthwise, sliced
  • 1 sprig thyme
  • 3 cups chicken stock, plus more for thinning sauce
  • Salt to taste
  • 1½ cups shelled fresh peas

Preparation method

Melt the butter in a saucepan over a medium heat.

Add the leek and scallions and cook for 6 minutes, stirring occasionally until translucent.

Add the thyme and chicken stock, bring to a boil and then simmer for 20 minutes (the stock should be thick and reduced by half).

Season with salt.

Add the peas and simmer for about 4 minutes (the peas should be tender but still bright green).

Remove the thyme. and then puree the mixture in a blender.

Strain the mixture through a fine-mesh strainer.

Thin the sauce with chicken stock if needed (the sauce should be just thicker than heavy cream).

Stir the mixture until it is cool (in a bowl over ice if possible) and store in the fridge.

Your pea sauce is now ready to enjoy over a juicy steak!