2 T. butter
2 T. chopped shallot
2 T. dried tarragon
1 pound frozen green peas, thawed
2/3 cup water
2 T. coarse-ground mustard
1 tsp. kosher salt
1/4 cup sour cream
1/3 cup whole milk

In a medium saucepan over medium heat, melt butter. Add shallot and tarragon, and cook until tender, about 3 minutes. Add peas, water, mustard, salt, sour cream, and milk, stirring until smooth and creamy. Cook until peas are heated through, about 5 minutes. Serve immediately