WHITE GRAVY/ SAUCE WITH PEAS

White Gravy/ Sauce With Peas image

Provided by Chicagoland Chef du

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 tablespoons salted butter
2 tablespoons white flour, generous TBLS
1 teaspoon chicken bouillon seasoning, I prefer G. Washington Golden
2 cups milk, any type, maybe a bit less
1/2 cup frozen peas, not canned they tend to be too mushy

Steps:

Over low heat, slowly melt the butter in a sauce pan. **I often let it get to the brown butter stage but you don't have to. I'm just mentioning this so that you know that it's ok and not burnt!
Add the bouillon, whisk, then add the flour. Continue whisking until completely incorporated. It will be thick and pasty.
Continue whisking and cook a bit longer to get rid of the raw flour taste. About 1 minute.
Over LOW heat, add milk, 1/2 C at a time continue to whisk while the sauce thickens. Slowly add another 1/2 C, whisk until creamy. Continue adding milk until it no longer thickens and it is creamy.
Add the frozen peas, allow to warm through, about 5 minutes.
Serve hot.