1-Step One: Melt the Butter. Start by placing 4 tablespoons of unsalted butter in a medium saucepan over medium-high heat. Let the butter melt completely and begin to foam slightly. You want the butter hot but not browning, as this creates the perfect base for your roux. Swirl the pan occasionally to ensure even melting. The saucepan you choose matters more than you might think. A pan with a heavy bottom distributes heat evenly and prevents hot spots that could scorch your sauce. Stainless steel or enameled cast iron works beautifully for this recipe.

2-Step Two: Create the Roux. Once your butter has melted, whisk in 3 tablespoons of all-purpose flour and 1/4 teaspoon of garlic powder (if using). This mixture is called a roux, and it is the foundation of your creamy sauce. Whisk constantly for about 1 minute to cook out the raw flour taste. The key here is to keep whisking until the mixture is completely smooth and has a paste-like consistency. You should not see any dry flour or lumps at this stage. The garlic powder will distribute throughout the roux, infusing the sauce with subtle savory flavor from the very beginning.

3-Step Three: Add the Milk and Thicken. Now comes the most important step for achieving a silky sauce. Slowly whisk in 2 cups of whole milk or half-and-half, pouring in a thin, steady stream while whisking constantly. This gradual addition prevents lumps from forming and ensures your sauce stays perfectly smooth. Continue cooking and stirring frequently for about 6 minutes, or until the sauce has thickened enough to coat the back of a spoon. You will notice it starting to bubble gently and thicken visibly around the 4-minute mark. The sauce should have the consistency of heavy cream when it is ready for the next step. Once thickened, season with 1 teaspoon of salt and 1/2 teaspoon of white or black pepper. Taste your sauce at this point and adjust the seasoning if needed. Remember, you can always add more salt, but you cannot take it away, so start conservatively if you are unsure.

4-Step Four: Add the Peas. Add 4 cups of frozen peas directly to the sauce. There is no need to thaw them first. The frozen peas will cool down your sauce slightly, but it will come back up to temperature quickly. Cook the peas in the sauce for about 4 minutes, or until they are heated through. Stir occasionally to ensure all the peas get evenly coated with that delicious creamy sauce. You will know they are done when they are hot throughout and still hold their shape with a slight bite. Avoid overcooking, as this can make the peas mushy and less vibrant.

5-Step Five: Finish and Serve. For an extra touch of luxury, stir in 1/4 cup of heavy cream at the end. This step is entirely optional but adds wonderful richness that takes the dish from everyday to special-occasion worthy. Taste once more and adjust your seasonings if needed. Transfer your creamed peas to a serving dish and garnish as desired. A sprinkle of black pepper, a small pat of butter, or fresh herbs like chives or dill all make beautiful finishing touches. Serve immediately while hot and creamy.