In a small saucepan that has a good fitting lid, add the cream and water. Place over a low/medium heat and allow to heat without boiling,
Stud the onion with the cloves and add to the pan along with the peppercorns.
Allow to simmer on the lowest heat possible for at least 1 hour. If the onion isn't submerged, turn it so the cloves are in the liquid.
Make a 90 second bread (mix all the ingredients together in a microwaveable dish and pop in the microwave for 1 minute). Pop it in the toaster to get it crispy.
After the hour, remove and discard the onion & cloves.
Add the bread and, using a hand blender, blitz to your preferred consistency.
If you want a thicker sauce, mix the arrowroot with 20ml cold water and stir into the sauce. Return to the heat for 2-3 minutes to allow to thicken.
Transfer the sauce to a serving dish and sprinkle with nutmeg.
Nutrition per serving
Calories 95, Carbs (net) 1.2 grams, Protein 2.1 grams, Fat 9.1 grams