1-First Step: Gather and Prep Ingredients. Measure out all ingredients. If using frozen peas, thaw them beforehand. Prepare any optional add-ins such as chopped herbs or cooked bacon for later.

2-Second Step: Make the Roux. Melt butter in a medium saucepan over medium-high heat. Add flour and garlic powder (if using), whisk continuously until the mixture is smooth and slightly bubbling, about 1 minute. This cooks the flour and forms the base of the creamy sauce.

3-Third Step: Add Milk and Thicken Sauce. Slowly pour in the milk or cream/milk combination, whisking continuously to avoid lumps. Lower the heat and simmer, stirring frequently, until the sauce thickens, about 6 minutes. The sauce should coat the back of a spoon.

4-Fourth Step: Season the Sauce. Add salt, white or black pepper, and any chosen seasonings like onion powder or dried dill. Taste and adjust seasonings as desired for balanced flavor.

5-Fifth Step: Incorporate Peas. Stir in frozen or thawed peas directly into the sauce and cook for 3 to 4 minutes until heated through. For fresh peas, simmer them until tender before adding to the sauce. Add the optional heavy cream here if you want a richer, thicker consistency.

6-Sixth Step: Final Adjustments and Add-ins. Add optional extras such as chopped fresh herbs, cooked bacon, ham, or diced potatoes. Stir to combine and warm through.

7-Final Step: Serve. Transfer creamy peas to a serving bowl. Garnish with chopped chives or fresh herbs for a pop of color and flavor. Serve as a side dish or as a topping for toast, meats, or other main courses.