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In a medium saucepan, over medium heat, add butter. When it’s melted and starts sizzling, add shallots and quickly sauté them for 1 minute or until soft.
Add pressed garlic and sauté for only 30 seconds. Add flour and whisk continuously for 2 minutes to remove the raw taste from it – this will also help to thicken the sauce.
Slowly pour in half-and-half and continue whisking for a couple of minutes as well or until the mixture is fairly smooth. Pour in the chicken broth and keep whisking.
As the sauce starts to thicken slowly, add sugar, fresh chopped thyme, sea salt and white pepper. Continue whisking for another minute or so or until the sauce has a beautiful consistency without turning into a thick gravy.
Add the peas and stir until everything is well blended, reduce the heat to medium low and medium, and cook for 5 minutes, enough to warm up the peas. When the time is up, taste and adjust if necessary and serve immediately.