Ingredients:

  • 3 Tbsp Unsalted Butter, divided use
  • 1 medium Shallot, finely minced
  • 3 Tbsp All-Purpose (Plain) Flour
  • 1 ½ cups Whole Milk, cold
  • ¼ cup Double Cream (Heavy Cream)
  • 16 oz (1 bag) Frozen Sweet Peas
  • Fine Sea Salt, To taste
  • Black Pepper, freshly ground, To taste
  • ¼ tsp Freshly Grated Nutmeg
  • 1 Tbsp Fresh Mint or Chives, finely chopped, for garnish

Instructions:

  1. Sauté the Shallot: Melt 1 tablespoon of butter in the saucepan over medium heat. Add the minced shallot and cook gently for 3–4 minutes until translucent and fragrant. Do not allow it to brown.
  2. Form the Roux: Add the remaining 2 tablespoons of butter to the pan. Once melted, sprinkle in the flour. Whisk continuously for 1–2 minutes to create a smooth paste (the roux). Cook until the raw flour smell dissipates; the mixture should look like wet sand.
  3. Add the Milk: Remove the saucepan from the heat briefly. Slowly pour the cold milk into the roux, whisking vigorously the entire time. This rapid whisking is crucial to dissolve the roux and ensure a lump-free béchamel sauce.
  4. Thicken the Sauce: Return the pan to medium heat. Bring the mixture to a gentle simmer, stirring constantly. Allow it to simmer for 3–5 minutes until the sauce thickens and coats the back of a spoon.
  5. Season: Remove from the heat. Stir in the salt, pepper, and the freshly grated nutmeg. Taste and adjust seasoning.
  6. Incorporate the Peas: Add the frozen peas directly into the hot sauce. Stir gently to coat them completely. The heat of the sauce will quickly warm the frozen peas.
  7. Enrich and Finish: Stir in the double cream until fully incorporated. Heat the mixture for just 1–2 minutes more until the peas are piping hot. Do not allow the mixture to boil once the cream is added.
  8. Garnish and Serve: Remove from the heat. Fold in the fresh mint or chives immediately before serving. Serve hot.