Pea & Wasabi Sauce – Breckenridge Lodge

Pea & Wasabi Sauce


  • 500g Watties Baby peas
  • 30g onions finely diced
  • 10g garlic, finely chopped
  • 2 tbsp oil
  • 1 tsp wasabi powder
  • 10 big leaves of raw spinach
  • 2 cup chicken stock.
  • 30g Butter


  1. Heat pan add oil. Add onion and garlic and sauté until soft without colour

  2. Add the peas and chicken stock to the onion & garlic pot stock and bring to a simmer.

  3. Then add washed spinach leaves and cook until just wilted.

  4. Strain out most of the liquid, keep the liquid.

  5. Place pea and spinach mixture and butter in the blender and blend to smooth. You might have to add a little cooking liquid to enable the pea mixture to puree

  6. Pass through sieve if your blender doesn’t puree it smooth enough

  7. Place in plastic container and place in fridge until required

  8. When ready to use, place in pot and warm up slowly, add wasabi powder, mix thoroughly. Check seasoning.

  9. Serve with pan fried salmon or snapper or Lamb

  10. Garnish with pea tendrils, reduced soya sauce and tomatoes