Melt the butter in the sauce pan, add the onions and fry gently for 6-8 minutes until softened and lightly caramelised but not over-browned, stirring occasionally.

Add the flour and continue to cook for 1 minute. Remove the pan from the heat and stir in the stock a little at a time, followed by the cream.

Return the pan to the heat, bring to a simmer and cook whilst stirring until thickened.

Add the pepper, nutmeg, chopped chives and season to taste with salt. The sauce will thicken a little as it cools.

Cook's Notes

If the onions begin to catch and over-brown add a spoonful of the stock.

If using a ready-made stock from a concentrate always taste the sauce before adding extra salt.

When serving with meat such as steak, a little of the juice from the rested meat can be stirred through the finished sauce for added flavour.