White Cream Saucegravy Recipes

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WHITE GRAVY/ SAUCE WITH PEAS



White Gravy/ Sauce With Peas image

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!

Provided by Chicagoland Chef du

Categories     < 30 Mins

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.

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