- 1 large onion
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 12 cloves
The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…
- 2 fresh bay leaves
- 4 black peppercorns
- 500ml full-fat milk
- 1 tsp wholemeal flour
- 50g fresh breadcrumbs
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 tsp freshly grated nutmeg
One of the most useful of spices for both sweet and savoury…
- 100ml double cream
Peel the onion and remove the root. Make 12 holes in the onion using a cocktail stick, and push the cloves into the holes.
Place the onion in a medium saucepan with the bay leaves, peppercorns and milk. Heat gently for 20 mins until the onion is soft, then pour the milk through a sieve into a clean pan and discard the bay, onion and peppercorns.
Heat the infused milk until just simmering, then add the flour, breadcrumbs, butter and nutmeg. Cook for 5 mins more until the sauce has thickened, then add the cream and season well. Can be made up to two days ahead. Reheat gently on the hob before serving.