White Gravy/ Sauce With Peas

"This white sauce is affectionately known as "Pea Gravy" in our house. Makes me smile & laugh every time I say it. I grew up on the stuff. It was always served over rice alongside Recipe#284482. Enjoy!"
 
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photo by Bobtail photo by Bobtail
photo by Bobtail
photo by Chicagoland Chef du Jour photo by Chicagoland Chef du Jour
Ready In:
25mins
Ingredients:
5
Serves:
4
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ingredients

  • 29.58 ml salted butter
  • 29.58 ml white flour, generous TBLS
  • 4.92 ml chicken bouillon seasoning, I prefer G. Washington Golden
  • 473.18 ml milk, any type, maybe a bit less
  • 118.29 ml frozen peas, not canned they tend to be too mushy
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directions

  • 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.

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Reviews

  1. I made a half of recipe, except I did not halve the peas. I used frozen peas and followed the recipe as written. I had some leftover rice, which I reheated and spooned this over and it was quite good. I think next time I will add a bit more flour to thicken up the gravy even more and also would like some onions or even cheese for a bit more punch of flavor. It came together quite easily and I like the fact that the ingredients are easily kept on hand. Good comfort food on a cool and rainy day! Made for Easy Peasy theme in My 3 Chefs event. Thanks Chicagoland Chef de Jour!
     
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RECIPE SUBMITTED BY

Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.
 
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