As I begin to harvest my spring English peas from the garden, I have been preparing them in countless ways in order to keep up with the daily supply. One of my favorites is to serve the shelled peas barely steamed and bathed in this delicious creamy sauce. It almost seems like a casserole, but it’s not. You have piles of emerald green peas coated in a fantastically satisfying white sauce that can accompany any meal beautifully. If you like sauces on the thinner side, cut down on the amount of flour called for in the recipe. It’s versatile and equally yummy spooned over grilled chicken or folded into macaroni and cheese. You’ll find many ways to use this sauce all summer and it doesn’t call for any fancy expensive ingredients. Let your imagination soar and enjoy!
Easy White Sauce
Yield: around 1-1/2 cups
2 tablespoons unsalted butter
1 heaping tablespoon all-purpose flour
1 can evaporated milk
1-1/2 teaspoon salt
In a small heavy saucepan over medium-low heat, melt the butter. Add the flour and cook, stirring constantly for 1 minute. Whisk in the evaporated milk and salt and bring to a boil. Lower the heat and cook 5 minutes, stirring occasionally until the sauce has thickened. Remove from the heat and use immediately.