I’ll be honest — I used to roll my eyes at pea purée. It always looked like baby food on a fancy plate. But then I watched Gordon Ramsay swirl it next to crispy scallops, and suddenly, it wasn’t just green mush — it was elegance. I had to try it.
And when I did? Game. Changed. I had no idea peas could taste so… fresh. Light, sweet, with a pop of mint and lemon, and that velvety texture that pulls everything together — especially grilled fish or seared seafood.
It became my secret weapon for making any dish feel chef-y. And guess what? It takes like 10 minutes to make. No fancy tools, no drama — just bright green magic on a spoon.
Why Gordon Ramsay Pea Purée Works & Where Most Go Wrong
- Overcooked peas = dull flavor + army green. Gordon only cooks them for a minute or two.
- No seasoning = bland. You need salt, butter, lemon zest — the works.
- Too thick or too runny. It should be spoonable, not soup or paste.
- No ice bath? If you want that bright green color to pop, cool them fast.
- No fat = flat flavor. Ramsay always adds butter (sometimes cream) to finish.
What Gordon Ramsay Says About Pea Purée
He keeps it simple but sharp: “It’s all about balance — peas, mint, lemon, and just enough butter for that smooth finish.” It’s a go-to base in many of his dishes because it adds freshness, sweetness, and contrast to rich proteins like lamb, scallops, or salmon.
How I Make Gordon Ramsay Pea Purée My Way
This recipe is pure speed. Boil, blitz, season, done. But to make it sing, I tweak it slightly from Gordon’s base. I always add a touch of lemon zest, a dab of crème fraîche for silkiness, and if I have it — fresh mint. But the biggest tip? Don’t overcook the peas. Like, seriously — two minutes MAX.
You want the peas to be just cooked, still bright, and never gray. I drain them and immediately cool them with ice water if I’m not blending right away. The result? A creamy, vibrant green sauce that’s ridiculously versatile.
Ingredients For Gordon Ramsay Pea Purée (with my notes)
- 2 cups frozen peas
No shame. They’re picked at peak sweetness. - 1 tbsp unsalted butter
Adds richness and helps with emulsifying. - 2 tbsp vegetable or chicken stock (or water)
Just enough to loosen it — don’t overdo it. - 1 tbsp crème fraîche (optional but lovely)
Gives that restaurant-level finish. - 1 tsp lemon zest
Brightens everything. Don’t skip. - Salt and pepper, to taste
- Fresh mint leaves (5–6 small ones) (optional)
Totally elevates the flavor, especially with fish or lamb.
How To Make Gordon Ramsay Pea Purée Step By Step
- Boil the peas. Bring a pot of water to a boil. Add peas and cook just 2–3 minutes until tender but still bright green.
- Drain and cool. If you’re not blending right away, drop them into an ice bath to lock in the color.
- Blend. In a blender or food processor, add the hot peas, butter, stock, crème fraîche (if using), lemon zest, and mint (if using). Season with salt and pepper.
- Purée until smooth. Start on low, then increase speed. Add a little more stock or water if needed to loosen. It should be thick but spoonable.
- Taste and adjust. Add more salt, lemon zest, or mint if it feels flat.
- Serve warm or at room temp. Great with fish, scallops, lamb chops, or as a vibrant base on a dinner plate.
🥄 Emily’s Tip: If your purée looks dull, you overcooked the peas. Been there. Start again — it’s only a 5-minute fix.
What I Got Wrong (And How I Fixed It)
- Mistake: Overcooked the peas. They turned olive green and tasted flat.
Fix: Now I cook them for exactly 2 minutes — nothing more. - Mistake: Too much liquid. I added too much stock and it turned into soup.
Fix: I start with just 2 tbsp, then adjust if needed. - Mistake: No lemon. It tasted sweet but one-note.
Fix: A little zest adds brightness that makes all the difference.
Pro Tips That Change The Game For Gordon Ramsay Pea Purée
- Frozen peas are perfect. Just choose sweet or baby peas for better color and flavor.
- Always taste after blending. The flavor shifts once warm — you might need extra mint or salt.
- For a luxe finish, drizzle a touch of olive oil before serving.
- Want a smoother texture? Pass through a fine sieve for that velvety, fine-dining look.
- Make ahead-friendly: This purée holds up well for 2–3 days in the fridge.
Variations That Actually Hold Up For Gordon Ramsay Pea Purée
- Spicy Pea Purée: Add a pinch of cayenne or a splash of green chili oil.
- Garlicky Version: Add ½ clove sautéed garlic for depth — don’t overpower.
- Dairy-Free: Swap butter/cream for olive oil and veggie stock.
- Citrusy Pop: A touch of lime zest instead of lemon gives it a bright tropical twist.
How To Store & Use Leftover Pea Purée
- Fridge: Store in a sealed container for up to 3 days.
- Freezer: Freeze flat in a zip bag. Reheat gently to keep color.
- Leftover ideas:
- Spread it on toast with ricotta or eggs.
- Stir into risotto or pasta.
- Use it as a sauce base for grilled meat or fish.
FAQs
Can I use canned peas instead of frozen?
Technically yes, but the color and flavor will be duller. Frozen peas work best.
Why is my purée not bright green?
Overcooked peas or skipping the cool-down (or fast blending). Keep it quick and hot!
Can I make this ahead of time?
Yes. Store in the fridge and reheat gently — avoid boiling or you’ll lose color and texture.
What protein goes best with pea purée?
Gordon usually pairs it with scallops, lamb, or salmon. It adds sweetness and freshness to balance richness.
Is this baby food or is it actually fancy?
It’s fancy. Baby food doesn’t get lemon zest and mint. This purée is elegant and flavor-layered.
Gordon Ramsay Pea Purée
Rate this RecipeIngredients
Equipment
Method
- In a small saucepan, combine peas, butter, and stock. Cook over medium heat for 2–3 minutes until hot and vibrant.
- Stir in salt, lemon zest, and chopped mint.
- Transfer to a blender and pulse until smooth. Add cream if using. Adjust thickness with more stock if needed.
- Taste and season as needed. For extra smooth texture, pass through a sieve.
- Serve warm with seafood or meats.
Nutrition
Notes
Tried this recipe?
Let us know how it was!From My Kitchen To Yours
Once I got this right, I started putting it on everything. It’s fast, fancy, and makes even the simplest plate feel like restaurant food.
