- 500ml whole milk
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 4 clove
The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…
- 1 bay leaf, preferably fresh
- 1 tsp white peppercorns
- 1 blade mace, or ¼ tsp ground mace
- 100g white breadcrumb
- 1 tbsp double cream
- pinch freshly grated nutmeg
- knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
Combine the milk, onion, cloves, bay leaf, peppercorns and mace in a medium-sized microwaveable bowl. Place in the microwave and cook for 2 mins on High. Remove, cover with cling film and stand for 15 mins, or chill for up to 2 days if the milk’s sell-by date allows.
When you’re ready to serve, strain the sauce, then return to the bowl. Add the breadcrumbs, place in the microwave again and cook for 3 mins on High. If the sauce is a bit lumpy, whisk until smooth, then stir in the cream, nutmeg and seasoning. Finish with a knob of butter.
To extract the best flavour from a fresh bay leaf, firmly fold it in half or scrunch it in your hand to break the spine before adding it to the bowl. This releases the essential oils.