White Gravy/ Sauce With Peas

• salted butter↗2 tablespoons
• white flour, generous TBLS↗2 tablespoons
• chicken bouillon seasoning, I prefer G. Washington Golden↗1 teaspoon
• milk, any type, maybe a bit less↗2 cups
• frozen peas, not canned they tend to be too mushy↗1⁄2 cup

Step-by-step instructions

1. 1

   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!

2. 2

   Add the bouillon, whisk, then add the flour. Continue whisking until completely incorporated. It will be thick and pasty.

3. 3

   Continue whisking and cook a bit longer to get rid of the raw flour taste. About 1 minute.

4. 4

   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.

5. 5

   Add the frozen peas, allow to warm through, about 5 minutes.

6. 6

   Serve hot.