Bread Sauce

Preparation info
    • Difficulty


Appears in

By AA Gill and Mark Hix

Published 1997

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  • 1 large onion, peeled and halved
  • 100 g butter
  • 6 cloves
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Finely chop one half of the onion and cook it gently in 50 g of the butter until soft. Stud the other half with the cloves, pushing them through the bay leaf to anchor it. Put the milk, nutmeg and studded onion into the pan with the cooked onion and bring it to the boil. Season, and simmer for 30 m