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- Course: Side Dish, Starch
- Total Time: Under 1 Hour
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 4 Times
Can be made ahead of time.
Cookbook
This British sauce is traditionally served with roast poultry.
Yield
: makes about 2 cups
Prep Time
: 15 mins
Cooking Time
: 20 mins
Ingredients
- 2 tbsp butter
- 1 onion, sliced
- 2/3 cup heavy cream
- ½ tsp salt
- 1 bay leaf
- 6 whole cloves
- 1¼ cups fresh bread crumbs
- 1¼ cups whole milk, as needed
- salt and freshly ground black pepper
- pinch of grated nutmeg
Directions
1. Melt the butter in a small saucepan over low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the cream, salt, bay leaf, and cloves. Heat for 5 minutes more. Remove from the heat, cover, and let stand for 20 minutes.
2. Discard the bay leaf and cloves. Pour onion mixture into a blender and purèe.
3. Bring the bread crumbs and milk to a boil in a saucepan over medium heat. Reduce the heat to low and simmer, stirring occasionally, until the mixture is smooth and thickened.
4. Stir in the onion purèe and season with salt, pepper, and nutmeg. If the sauce seems too thick, thin with additional milk. Serve hot.
Leftovers Stir in 1 large egg, beaten, and some grated cheese. Pour into a buttered baking dish and bake in a 350°F (180°C) oven for 15–20 minutes, until cooked through and lightly golden on top. This savory snack can be served warm or cold.
Notes
Prepare ahead
Step 1 can be prepared ahead and left to infuse, or the complete sauce can be made in advance. Cover the surface of the sauce with plastic wrap to prevent a skin from forming. Refrigerate for up to 2 days. When ready to use, remove plastic wrap and gently reheat.
© 2008 Dorling Kindersley
