SERVES MAKES 1¼L
PREPARATION 5 MINS
COOKING 1 HOUR 30 MINS
1 large onion, halved
2 bay leaves
6 cloves
8 black peppercorns
1l (32fl oz) milk
250g (8oz) fresh breadcrumbs
200ml (7½fl oz) single cream
Good pinch of cayenne
pepper (optional)
1. Place the onion, bay leaves, cloves, peppercorns and milk in a saucepan and bring to the boil.
2. Reduce the heat and simmer for 5 minutes. Remove from the heat, cover and leave for 1 hour.
3. Strain the mixture and return the milk to the saucepan. Bring it to the boil, stir in the breadcrumbs and simmer, stirring frequently, for 5-7 minutes. Add the cream and cayenne pepper.
4. The sauce should be quite thick, but you can add a little extra milk or cream to thin, if necessary. Season with salt and pepper, to taste.
FAST FIX
Fresh breadcrumbs can be made any time you have some leftover bread and frozen until needed.
MAKE AHEAD
Bread sauce can be made up to 24 hours ahead of time. Store in the fridge until needed, then heat gently and add extra milk, if needed.
EXTRAS
Stir in some of the roasting pan juices as a substitute for some of the cream or to thin the sauce, for added flavour.