Emulsifier Free Classic Creamed Peas
Creamed peas have a way of making even the simplest dinner feel a little more special, and this stovetop version delivers that cozy, old-fashioned comfort in just a few minutes. The sauce starts with a classic butter-and-flour roux, then gets a slow pour of whole milk whisked in until silky and thick — no shortcuts, no additives, just technique doing the heavy lifting. That matters more than it might seem, because so many store-bought cream sauces and frozen side dishes sneak in lecithins, mono- and diglycerides, or other emulsifying agents that can be hard to spot on a label. Here, the roux itself is what binds everything together, so the ingredient list stays completely clean. A pinch of nutmeg and a whisper of black pepper give the sauce a subtle warmth that makes the sweet peas really pop. It comes together fast, uses pantry staples you likely already have, and tastes like something your grandmother would have made — which is honestly the highest compliment a side dish can earn.
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Learn more →Ingredients
4 servings
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- ¼ tsp salt
- ¼ tsp black pepper
- ⅛ tsp ground nutmeg
- 3 cups frozen peas, thawed
- 1 tsp granulated sugar (optional)
Instructions
- 1
Melt the butter in a medium saucepan over medium heat until foamy and just beginning to subside, about 1 minute.
- 2
Add the flour and stir constantly with a wooden spoon or silicone spatula for 1 to 2 minutes, until the mixture turns pale golden and smells faintly nutty.
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