Mustard Free Classic Creamed Peas
Creamed peas are one of those old-fashioned comfort sides that somehow never goes out of style, and this version is as silky and satisfying as it gets. A simple butter-and-flour roux forms the base of a velvety béchamel, seasoned with salt, black pepper, and a whisper of nutmeg that makes the whole thing taste quietly luxurious. The peas stay bright green and tender, coated in that rich sauce — it's the kind of dish that makes a weeknight plate feel a little more special. For anyone navigating a mustard allergy or sensitivity, creamy sauces and pre-made sides can be a real minefield, since mustard sneaks into a surprising number of store-bought products as a thickener or flavor booster. Making this from scratch with butter, flour, milk, and a handful of pantry spices means you know exactly what's in the pot — no hidden ingredients, no label anxiety. The optional pinch of sugar is a lovely touch that balances the natural starchiness of the peas without tipping the dish into sweet territory. Serve it alongside roasted chicken, a holiday ham, or honestly just a pile of mashed potatoes and call it dinner.
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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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