Thornyard Sugar-Snap Pea Purée

Name: Thornyard Sugar-Snap Pea Purée
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (150 ml)
Cuisine: French Classic
Ingredients: 250 g shelled sugar-snap peas Peas; 6 g fine sea salt (in 2 L boiling water) Sea Salt

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

From a starred kitchen.

Ingredients

Peas — 250 g shelled sugar-snap peas
Sea Salt — 6 g fine sea salt (in 2 L boiling water)

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.

Companion jar

Thornyard 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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Build the companion jar

First run is small.

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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.

Originally published as Sugar-Snap Pea Purée.

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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

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