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Gather your ingredients.
Rinse the frozen peas.
Melt butter in a large sauté pan over medium heat and add flour to create a light roux, stirring constantly for 2-3 minutes.
Add room temperature heavy cream to the roux and whisk to combine.
Once the cream mixture has thickened to the point where it’s still loose enough to drip from a spoon, but clings to the back of one without running off, you’re good! Lower the heat to medium-low.
Add sugar, salt, and pepper.
Add the thawed and rinsed peas.
Stir to combine and enjoy!