["OPMF" = Other People's Mom Food]
Creamed peas on toast is not something we ate at my house. Creamed peas, yes, but not on toast. It’s one of James’s Mom Food memories, though, so we do have it once in a while around here. I love it, but then you could put cream sauce on a Tinkertoy and I’d probably love it.
Do you already know how to make a basic white sauce? You probably do, but I’ll tell you at the end of this post anyway. Well, anyway, when I want cream sauce for vegetables, I make a basic white sauce, but when I’m melting the butter, I put some chopped onion in the pot with it. You can do that if you want, or just leave the onions out, but onions are so very rarely an unwelcome addition to food around here.
Once you’ve made the cream sauce, the only thing left is to toss in some frozen peas (NOT canned, pretty-please, or you’ll make the baby Jesus cry) and cook and stir until the peas are heated through. Then serve it on buttered toast points.
Easy peasy. So to speak.
Basic White Sauce
I make medium white sauce as my basic cream sauce, but you may like yours thinner or thicker, so here are the proportions for all three:
Thin White Sauce:
1 tablespoon butter
1 tablespoon flour
salt & pepper
1 cup of milk, heated if you think of it
Medium White Sauce:
2 tablespoons butter
2 tablespoons flour
salt & pepper
1 cup of milk, heated if you think of it
Thick White Sauce:
3 tablespoons butter
3 tablespoons flour
salt & pepper
1 cup of milk, heated if you think of it
Melt the butter over medium heat and add the flour, salt, and pepper. Cook and stir 30-60 seconds. Whisk in the milk and stir constantly until thickened. Voila! White sauce.
THANK YOU for sharing the recipe for three types of white sauce! I like the thin one best, but my proportions get off most times, and I end up with a thick white sauce, which I don’t really like. Found you through SITS and am following you on Twitter now :)
Modern Gypsy recently posted..Spiritual Sunday 6- Chakra healing part 2
I know what you mean; it’s been much easier to get the sauce I want now that I have the proportions kind of memorized.
This made me think of a dish I haven’t had in 25 years–”Eggs Goldenrod”–my mom would make a white sauce, and sliced hardcooked egg whites, served over toast, and we each got to garnish with the hardcooked yolks, pressed through a sieve. The latter of course was my favorite part.
Margaret Almon recently posted..Sidewalk Expose at Square Peg Saturday 9-18-10 Rittenhouse Square- Philadelphia
Wow, that sounds odd, but really good. :-)
I looked it up after I posted, and eggs goldenrod appears to go back a long way! The part I never realized is that the sieved yolks look like the goldenrod plant–which explains the odd name!
Margaret Almon recently posted..Wordless Wednesday- Celtic Cross in Green and Amber by Margaret Almon Mosaics
How fascinating. Thanks!
Mmmmm looks delicious. Came by from the SIts to say hello I now follow you on Networked blogs on Facebook
hope you do the same for me
http://nightowlmama.blogspot.com
See you then
Tricia @Nightowlmama recently posted..Cat In the Hat Knows A Lot about That- Wings and Things Dvd Giveaway
Thanks, I do, and I also follow you in my RSS reader.
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