READY IN: 20mins

INGREDIENTS

  • 2 12 tablespoonsbutter
  • 13 cupshallot, finely chopped
  • 1largegarlic clove, pressed
  • 2tablespoonsunbleached all-purpose flour
  • 1 14 cupshalf-and-half
  • 13 cuplow sodium chicken broth
  • 1teaspoongranulated sugar
  • 1teaspoonthyme, finely chopped
  • 14 teaspoonsea salt, ground
  • 14 teaspoonwhite pepper
  • 2 12 cupsfrozen peas, slightly thawed
  • NUTRITION INFO

    Serving Size: 1 (207) g

    Servings Per Recipe:4

    Calories: 256.6

    Calories from Fat 147 g 58 %

    Total Fat 16.4 g 25 %

    Saturated Fat 10.1 g 50 %

    Cholesterol 47.1 mg 15 %

    Sodium 338 mg 14 %

    Total Carbohydrate21 g 7 %

    Dietary Fiber 3.9 g 15 %

    Sugars 5.4 g 21 %

    Protein 7.8 g 15 %

    DIRECTIONS

  • In a medium saucepan, over medium heat, add butter. When it’s melted and starts sizzling, add shallots and quickly sauté them for 1 minute or until soft.
  • Add pressed garlic and sauté for only 30 seconds. Add flour and whisk continuously for 2 minutes to remove the raw taste from it – this will also help to thicken the sauce.
  • Slowly pour in half-and-half and continue whisking for a couple of minutes as well or until the mixture is fairly smooth. Pour in the chicken broth and keep whisking.
  • As the sauce starts to thicken slowly, add sugar, fresh chopped thyme, sea salt and white pepper. Continue whisking for another minute or so or until the sauce has a beautiful consistency without turning into a thick gravy.
  • Add the peas and stir until everything is well blended, reduce the heat to medium low and medium, and cook for 5 minutes, enough to warm up the peas. When the time is up, taste and adjust if necessary and serve immediately.
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