I love bread sauce, but it seems to have fallen out of fashion in recent years. It's a great addition to any roast and is also fantastic re-heated the next day to have with the leftovers. It's best made the day before so the flavours can infuse properly.
- 500ml milk
- 1 onion, peeled and cut in half
- 20 whole cloves
- 10 peppercorns
- 1 bay leaf
- 50g butter, chopped
- 110g white breadcrumbs, best made from a couple days old stale loaf
- 3 tbsp double cream
- Put the milk in a pan and start to heat it on a gentle heat.
- Push the cloves into the onion half.
- Place the butter, onion with cloves, peppercorns and bay leaf into the milk.
- Simmer gently for 10 minutes.
- Remove the onion, peppercorns and bayleaf. Don't worry if you can't find all the cloves or peppercorns, they'll just add texture to the sauce!
- Stir in the breadcrumbs and simmer for 10 minutes or until the sauce gets really thick.
- Place the onion and bay leaf back into the sauce and put in the fridge overnight.
- Just before you need the bread sauce, remove the onion and bay leaf and stir in the cream.
- Reheat on a medium heat, stirring regularly. Alternatively reheat in the microwave on full power for 5 minutes.