Sugar-Snap Pea Purée

Name: Sugar-Snap Pea Purée
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (150 ml)
Cuisine: French Classic
Ingredients: 250 g Peas; 1 tsp (6 g) Sea Salt

Independent adaptation of a publicly published Richard Ekkebus recipe. Not affiliated with, sponsored by, or endorsed by Richard Ekkebus.

CONDIMENT · SEAFOOD & SPRING VEGETABLES

In the published recipe, this is the condiment for Amber era.

Ekkebus's sugar-snap pea purée for seafood.

On the jar

SUGAR-SNAP

Method: blend
Yield: about ¾ cup
Ingredients: 2

Blender sauce. Cook from the recipe

Ingredients

Peas250 g
Sea Salt1 tsp (6 g)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Sugar-Snap Pea Purée wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Richard Ekkebus. French / contemporary Asian. Cited awards include: Michelin 1*–3* (Amber, Landmark Mandarin Oriental HK); Asia's 50 Best historical.

Adapted from a Richard Ekkebus recipe (Richard Ekkebus / SCMP Cooking (Amber era)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Richard Ekkebus / SCMP Cooking (Amber era) (published as “Sugar-Snap Pea Purée”). Full citation lives in Provenance.

Companion jar