Gordon Ramsay Pea Puree Recipe
Recipe: https://recipestripper.com/recipes/0c1bcb80-24b2-4b0c-b8a4-96b2fd5a4b90
Original source: https://cheframsayrecipes.com/gordon-ramsay-pea-puree-recipe/
Recipe image: http://cheframsayrecipes.com/wp-content/uploads/2025/01/Gordon-Ramsay-Pea-Puree-Recipe.png

A bright, velvety purée made with sweet peas, softened shallots, and buttery stock — the perfect side or elegant sauce for fish, steak, or lamb.
Yield: 4
Prep time: PT5M
Cook time: PT15M
Total time: PT20M

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
1. 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.
2. 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.
3. 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.
4. Finish with Butter: While blending, add the 40g cold butter for a glossy, creamy finish. Add more reserved liquid as needed to adjust consistency.
5. Optional Silky Texture: Pass the purée through a fine sieve for an ultra-smooth restaurant-style result.