- 1 pint milk
- 1 small onion, peeled and left whole
- 6 cloves
- 2 fresh bay leaves
- white breadcrumbs, about a third to half a loaf
- cayenne pepper
- freshly grated nutmeg
- salt and freshly ground black pepper
- 55 g unsalted butter
- Bring the milk to a boil in a stainless steel saucepan.
- Add a little salt and pepper.
- Secure the bay leaves to the onion with the cloves.
- Stir in the breadcrumbs to the milk and mix well.
- Add the onion and cover, place in a simmering water bath (Bain Marie) and cook for about 40 minutes, until thickened and soft. You can cook this on the stove, but it will catch if you are not careful, especially when you have many other things to think about.
- Uncover, remove the onion and taste, re season with salt and pepper, cayenne and nutmeg.
- If the sauce is too thick, then let it down with a little milk. If it is too thin, then add a few more crumbs.
- Finally stir in the butter.
- Keep covered or a skin will form.
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