Minted Peas Are Better Then You Think

Ingredients

• 8 oz Unsalted Butter (cold, cut into 1‑inch cubes)
• 1 Tbsp Water (for the beurre monté base)
• 3 Tbsp Crème Fraîche (room temperature)
• 1 lb Frozen Peas (no need to thaw)
• 1/4 cup Fresh Basil Leaves (loosely packed, stems removed)
• 1/4 cup Fresh Mint Leaves (loosely packed, washed)
• 1 Tbsp Lemon Juice (freshly squeezed)
• 1/2 tsp Salt (kosher or sea salt)
• 1/4 tsp Freshly Ground Black Pepper (to taste)

Instructions

1. Prepare Butter Emulsion (Beurre Monté)

   Place the saucepan over high heat, add 1 Tbsp water and bring to a rapid boil. Immediately turn the heat to low and whisk in the cold butter cubes a few at a time, allowing each addition to melt before adding more. Once all butter is incorporated, whisk in the crème fraîche until the mixture is smooth and glossy. Keep the emulsion warm but not hot.

   Time: PT5M

2. Blanch Frozen Peas

   Bring a pot of salted water to a rolling boil. Add the frozen peas and cook for exactly 3 minutes, until they turn bright green. Drain immediately and set aside.

   Time: PT5M

   Temperature: 100°C

3. Blend Peas with Emulsion and Herbs

   In the food processor, combine the drained peas, warm butter emulsion, basil, mint, lemon juice, salt, and pepper. Pulse until the mixture is smooth but retains a slight bite. If the puree is too thick, add a splash of warm water; if too thin, add a bit more butter emulsion.

   Time: PT3M

4. Season and Serve

   Taste the puree and adjust salt, pepper, or lemon juice as needed. Transfer to a serving bowl, keep warm (around 40°C) until ready to serve.

   Time: PT2M

   Temperature: 40°C

Nutrition Facts

Calories

495

Protein

9 g

Carbohydrates

45 g

Fat

38 g

Fiber

3 g

Ingredient Substitutions

• Instead of Unsalted Butter: Clarified butter, Ghee
• Instead of Crème Fraîche: Sour cream, Greek yogurt
• Instead of Frozen Peas: Fresh peas (blanched)
• Instead of Fresh Basil Leaves: Thai basil, tarragon
• Instead of Fresh Mint Leaves: Fresh parsley, fresh cilantro
• Instead of Lemon Juice: Lime juice, white wine vinegar (1 tsp)
• Instead of Freshly Ground Black Pepper: White pepper

Equipment Needed

• Small Saucepan
• Whisk
• Food Processor
• Measuring Spoons
• Heat‑Resistant Spatula
• Small Bowl
• Serving Bowl
• Ladle or Slotted Spoon

Critical Steps — Do Not Skip

• Whisk cold butter into the hot water slowly to create a stable beurre monté without splitting.
• Pulse the peas and emulsion just until smooth; over‑processing can make the puree gummy.
• Season at the end to ensure balanced flavor.

Chef Tips from the Video

• Cold butter is key; it creates a glossy, stable emulsion.
• Fresh herbs give the puree its bright flavor—don’t substitute dried herbs.
• Serve the puree warm; cold butter emulsion can solidify and change texture.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Re‑heat gently over low heat, stirring constantly.

Freezer: Freeze in a sealed container for up to 1 month. Thaw in the refrigerator and re‑heat gently; the butter emulsion may separate and should be whisked back together.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The beurre monté can be prepared up to 30 minutes ahead; keep it warm in a thermos or a bowl set over warm water.
• Blanched peas can be stored in the fridge for a few hours; re‑heat briefly before blending.

Frequently Asked Questions