White Gravy/ Sauce With Peas

READY IN: 25mins


  • 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
  • 12
    cup 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.