Chef Thomas Keller’s Petits Pois à la Française Recipe
Written by MasterClass
Last updated: Nov 21, 2024 • 1 min read
Creamy French sauces, like this preparation of petits pois à la française, or peas and pearl onions cooked in a sauce suprême with bacon, lend themselves well to flaky white fish dishes. Try this one with Chef Keller’s sous vide turbot recipe.
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What Are Petits Pois?
Petits pois are young, small peas. The fresh green peas are incorporated into a dish with onions and bacon, or lardons, commonly called petits pois à la Française. This dish can be served as an appetizer or accompaniment to main courses, as Chef Keller demonstrates with his sous vide turbot recipe.
Chef Thomas Keller’s Petits Pois à la Française Recipe
makes
prep time
50 mintotal time
1 hr 10 mincook time
20 minIngredients
Equipment:
- 1
Make Chef Keller’s sauce suprême and sous vide pearl onions.
- 2
Warm sauce suprême in a medium saucepan set over medium heat, gently whisking occasionally for even heating. When the sauce reaches a small simmer, add the peas, sous vide pearl onions, and bacon.
- 3
Use a spoon to gently stir and coat the vegetables and bacon in the sauce, until everything is heated through. Fold in the romaine lettuce, season with salt, and add the butter, stirring until the butter is melted and the romaine has just wilted.
- 4
Set aside and keep warm.
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