Green pea sauce

    25 min

    This sauce adds a very nice flavour to mashed potatoes and the combination goes very well with steak. To reduce the amount of fat in the sauce, I like to use evaporated milk. You can use cream instead, but I think the lower fat version is just as tasty!

    6 people made this

    Serves: 6 

    • 1 tablespoon vegetable oil
    • 1 medium onion, finely diced
    • 1 clove garlic, minced
    • 100g (4 oz) frozen garden peas
    • 175ml (6 fl oz) vegetable stock
    • 175ml (6 fl oz) evaporated milk
    • salt and freshly ground black pepper to taste

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Warm the oil in a frying pan over medium high heat. Stir in the onion and cook until nearly tender. Stir in the garlic and cook for a few seconds until fragrant. Pour in peas and stir to thaw. Pour in the vegetable stock and evaporated milk. Turn heat to low, cover and cook for 5 minutes.
    2. Once the peas have cooked, pour them into a blender and purée until smooth. Pour the puréed sauce back into the frying pan and season to taste with salt and pepper. Simmer over low heat until the sauce reaches desired consistency.

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    Reviews in English (2)


    This is a very very delicious recipe. Goes perfectly on grilled eggplant and slivered almonds to top it off  -  03 Jan 2010  (Review from Allrecipes US | Canada)


    Fabulous sauce. The picture I added was of the sauce over tuna patties. It's also great over salmon.  -  16 Jun 2011  (Review from Allrecipes US | Canada)