I love peas.

Like, love, love peas.

They have been a part of my food love language since I was a kid.

My grandmother always made creamed peas with pearl onions on thanksgiving.

Our favorite and staple meal was kraft mac n cheese, with peas, and blueberry muffins.

I throw peas in everything.

But turning this pea and shallot dish into an entertaining worthy side dish thanks to a modified burre blanc? Might be my own personal genius moment.

Ingredients:

2 Tbsp evoo

3 shallots, sliced

16oz frozen peas, cooked according to direction and shock to prevent cooking

1/4 tsp ground black pepper

juice 1 lemon

1/2 cup butter

1/2 cup cream

Directions:

Heat evoo over medium high heat.

Once shimmering, add shallots. Stirring constantly to prevent browning. Once shallots are translucent turn heat down to low.

Add in wine, salt, pepper, and lemon juice.

Whisk to combine.

Add in small parts of cold butter, whisking to combine, before adding in the next piece.

Add in dill and sour cream.

Whisk.

Add in peas