Prep 5 mins
Cook 20 mins
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 Wienerschnitzle Ala Wolfgang Puck. Enjoy!
- 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
- 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.
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!