Peas and onions in cream sauce ... HELP!
For the first time in decades, I'm to be a guest at Thanksgiving dinner. My husband volunteered me to make his favorite dish, peas and baby onions in cream sauce. He loves this, and I do make it every Thanksgiving, and our hosts jumped on it, loving peas, but never having had it in this form.
The thing is, I've never been completely happy with mine. My husband loves it, but when I pinned him to the wall, he admitted, mine is a little runny. It doesn't matter much, people will forgive you anything if you make good mashed potatoes, great dressing, and super gravy (which I do), after that, face it, most barely take a spoonful of the sides.
Well, now I have nothing much to do besides peas and baby onions in cream sauce. The peas and onions are no big deal, but what is the best way to thicken my cream sauce? I've tried wondra flour mixed with butter. Other thickeners besides flour don't hold well at all over the time you need it to (I'm going to have to bring it, ready made, to the group, and maybe get microwave time to heat it). So, unlike some thickeners that break down over time, it has to be able to stand up to some time.