- 1l full-fat milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 1 small onion, finely sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- generous grating nutmeg
- 3 bay leaf
- 2 garlic clove, sliced
- 8 slices white bread, crusts removed
- 50g walnut
Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
Pour the milk into a pan, add the onion, butter, nutmeg, bay and garlic, then bring to the boil. Turn the heat to its lowest setting and infuse the milk for 30 mins. If you have time, do this the day before, leave to cool completely, then chill overnight.
To make the sauce, bring the milk back up to the boil and break the bread into large chunks. Fish out the bay leaves, then add the bread and most of the walnuts to the sauce.
Blitz everything in a food processor or with a hand blender, then season to taste. Serve the sauce piping hot, scattered with the rest of the walnuts, one of the bay leaves and a little butter melting over the top, if you like.
The sauce can be made up to 2 days ahead and kept in the fridge, or frozen for up to 1 month. To reheat, defrost thoroughly if frozen, then reheat over a low flame, adding a splash of milk or cream to loosen the sauce if it’s too thick.