Clean recipe · cheframsayrecipes.com
Gordon Ramsay Pea Puree Recipe
A bright, velvety purée made with sweet peas, softened shallots, and buttery stock — the perfect side or elegant sauce for fish, steak, or lamb.
Original recipe: cheframsayrecipes.com
- Yield:
- 4 servings
- Prep:
- 5 min
- Cook:
- 15 min
- Total:
- 20 min
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Ingredients
- 10g butter
- 1 tsp mild extra virgin olive oil
- 3 shallots (or 1 red onion), finely chopped
- 500g frozen baby peas, defrosted
- 500ml chicken or vegetable stock (hot)
- 40g cold butter (plus 10g more if desired)
- ¼ tsp sea salt (or to taste)
Instructions
- Cook the Shallots: Heat 10g butter and olive oil in a saucepan over medium heat. Add shallots and cook for 8–10 minutes until soft but not browned.
- Blanch the Peas: Pour hot stock into the saucepan and bring to a boil. Add peas and cook for 3 minutes until bright green and just tender.
- Strain and Blend: Remove from heat. Strain the liquid into a jug. Add peas and shallots to a blender with a splash of the reserved liquid. Blend until smooth.
- Finish with Butter: While blending, add the 40g cold butter for a glossy, creamy finish. Add more reserved liquid as needed to adjust consistency.
- Optional Silky Texture: Pass the purée through a fine sieve for an ultra-smooth restaurant-style result.