Prep 10 mins
Cook 25 mins
This was a Thanksgiving favorite growing up in Tidewater Virginia. I can't confirm, but it was my understanding that it was a colonial Virginia dish. Mom cooked it on the stovetop over low heat--my job was to stir (I sampled frequently). I've adapted it to a microwave version that is easier and needs less attention,
- 1⁄4 cup butter
- 1⁄4 cup all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 cups milk (whole preferred, 2% OK)
- 1 cup cocktail peanuts (more is OK)
- 1 cup coarsely chopped onion (more is OK, I use yellow but use your favorite)
- Place butter in 6 cup glass measuring cup and microwave at full power for 45 seconds or until butter is just melted.
- Whisk in flour, salt, and pepper and microwave at full power for 30 seconds.
- Whisk in milk and microwave at full power for 6 minutes, stirring well every 2 minutes.
- Stir in peanuts and onions (equal amounts) and microwave on 30-50% (microwaves vary) for approximately 15 minutes or until the peanuts and onions are slightly softened but not mushy. Stir in more milk if the sauce gets too thick.
- Stir in salt and pepper to taste.
- Serve warm (leftovers and good cold or warm).