Begin by melting the butter in a medium pot over medium-high heat. You want it to be bubbly but not browned. This is where the creamy magic starts!
Once the butter has melted, add the flour. Stir it well for about a minute; this creates a roux that will thicken your sauce. You’ll notice a nice, smooth mixture forming.
Next, whisk in the half-and-half and garlic powder. Keep whisking until everything is fully combined. The mixture should start to thicken after a few minutes.
Now, it’s time to add the frozen peas. Stir them in gently, ensuring they’re completely coated with your creamy sauce.
Once the peas start to bubble, lower the heat. You don’t want them to boil rapidly; just let them simmer gently. This helps the flavors meld beautifully without overcooking the peas.
Continue to simmer uncovered, stirring occasionally. You’ll want to keep an eye on the mixture. It usually takes about 15 to 20 minutes for the cream to thicken to your liking.
If at any point you find the sauce is getting too thick, don’t hesitate to add a splash of half-and-half. This adjustment can help maintain that perfect creamy texture.
Once the creamed peas are cooked to your preference, season generously with salt and pepper. I love to taste as I go, adding seasoning until it’s just right.
Finally, remove the pot from the heat and let it sit for a moment before serving. The flavors will continue to deepen, and you’ll be ready to dish up!
