1 pint fresh milk
1 large or two small onions, peeled and quartered
2 bay leaves
1 teaspoon whole black peppercorns
Breadcrumbs as desired (using safe white bread – see my earlier bread recipe if you cannot find a safe white loaf – bake a simple loaf using plain white flour with no added extra ingredients)
2 tablespoons double cream
2 teaspoons butter
Salt and ground black pepper
- Put the milk, onion, bay leaves and pepper corns in to a pan. Bring the milk to the boil then remove from the heat, cover, and leave for 30 minutes to an hour to steep.
- Strain the bay leaves, onion and peppercorns from the milk, return to the heat and add sufficient breadcrumbs to give you the desired consistency – some people like a smoother, runnier sauce, other people prefer a thicker consistency – this is why there is no weight of breadcrumbs recommended.
- When your sauce is sufficiently thick, add the cream, butter, and salt and ground pepper to taste. This will keep in the fridge for about 2 days so can be made in advance, however, if doing this, leave the cream and butter out and only add them once you have reheated your sauce ready for serving.