Step-by-Step Method
Build the flavor base
2 mins
In a medium skillet or saucepan, combine the water (or chicken stock), 2 tablespoons of the butter, and a pinch of salt over medium heat. Let the butter melt and combine with the liquid until it starts to gently simmer.
Add the frozen sweet peas directly into the simmering butter mixture. Do not thaw them beforehand; cooking them straight from frozen keeps them plump and prevents them from getting mushy. Turn the heat up slightly to bring the liquid back to a simmer.
Cover the skillet with a lid and let the peas steam for about 3 minutes. Remove the lid and gently toss the peas. Let them cook uncovered for 1 more minute so the remaining liquid evaporates, leaving behind a shiny, velvety butter glaze.
Remove the pan from the heat. Stir in the remaining 1 tablespoon of cold butter—this technique, called monter au beurre, gives the sauce a glossy, restaurant-quality thickness. Season generously with freshly cracked black pepper and a final touch of salt.
Flavor Upgrades to Try
If you want to take this classic side dish a step further, peas pair beautifully with a variety of simple aromatics. You can easily elevate the base recipe by tossing one of these into the pan during the final minute of cooking:
Fresh Mint or Dill: A handful of finely chopped fresh herbs cuts through the richness of the butter and adds a brilliant, spring-like freshness.
Lemon Zest: A quick grate of fresh lemon zest right before serving brightens up the entire dish.
Garlic or Shallots: Sauté a finely minced shallot or garlic clove in the butter for 60 seconds before adding the liquid and peas.
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