Peas in a Roux
Ingredients
- 6 tablespoons butter
- 2 tablespoons bacon fat
- 1/2 cup all purpose flour
- 1/2 cup finely chopped onions
- 1 garlic clove, minced
- 2 15-ounce cans Le Sueur Very Young Small Sweet Peas, with liquid
- 1/2 teaspoon Lea & Perrins (Worcestershire sauce)
- 1/8 teaspoon cayenne pepper
- Salt and pepper to taste
Instructions
In a medium saucepan, make a roux by melting the butter and bacon fat over medium-high heat. Gradually add the flour, whisking carefully and vigorously after each addition until smooth. Reduce heat to medium-low. Continue whisking until the roux is blond in color, about 5 minutes. Add the onions and garlic. Cook, whisking constantly, until the vegetables begin to soften, about 5 minutes. Add the peas, pea liquid, Lea & Perrins and cayenne pepper. Continue whisking until the roux is completely dissolved in the pea liquid. Reduce heat to low and continue cooking until the peas are heated through and the sauce has thickened, about 10 minutes. Season to taste and salt and black pepper. If the sauce is too thick, whisk in a little chicken broth or water to desired consistency and adjust seasonings. Makes 6-8 servings.