French pea sauce


French pea sauce goes well with white meats such as chicken or veal.


1 c broth (chicken velouté)
1 c peas
1⁄4 c cream (heavy cream, double cream)
1⁄2 t sugar
1 T butter
2 T shallot (finely chopped)
  seasoning (to taste, white pepper)
1 T chives (chopped)


  1. Heat butter in a pan and cook minced shallot until translucent and then add heavy cream and peas.
  2. Reduce by one half. Add the chicken velouté and chives.
  3. Bring to a boil, simmer for 2-3 minutes.
  4. Add sugar, check the seasoning and add more salt and pepper if needed.
  5. Serve.


A chicken velouté is a sauce made with a white - or blonde - roux plus chicken stock. Prepare it yourself or get some ready made.

The velouté is easy to make home.You could incorporate the chives to the velouté.

Substitute 1 cup veloute with 1/2 cream of chicken soup + 1/2 cup water if you don't find it and don't want to prepare your own.

If you wish, add 1 tablespoon of white wine for more flavor.

4 servings
Preparation time
Cooking time
Total time
30 minutes