Ingredients:

  • 3 tbsp (42g) unsalted butter
  • 3 tbsp (24g) all purpose flour
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/8 tsp freshly grated nutmeg
  • 1.5 cups (355ml) whole milk
  • 16 oz (450g) frozen petite peas, thawed and patted dry
  • Salt to taste
  • Freshly cracked black pepper to taste

Instructions:

  1. Place a heavy-bottomed saucepan over medium-low heat. Add the butter and melt until foaming subsides. Whisk in the flour, onion powder, garlic powder, and nutmeg. Cook for 2 minutes, whisking constantly, until the roux is pale gold and smells nutty to remove the raw flour taste.
  2. Slowly stream in the milk about 1/4 cup at a time, whisking vigorously after each addition to ensure a smooth emulsion. Once all milk is incorporated, increase heat to medium and continue whisking until the sauce thickens enough to coat the back of a spoon, approximately 3 to 5 minutes.
  3. Reduce heat to low. Gently fold in the peas. Cook for 2-3 minutes until warmed through. Season generously with salt and pepper and serve immediately.