This sauce can be made a day ahead and then warmed through on the hob or in a microwave just before serving – add an extra splash of milk if necessary and stir well.
Ingredients
- 400ml/14fl oz milk, ideally full-fat
- ½ medium onion, cut into 4 wedges
- 1 fresh bay leaf
- 3–4 sprigs fresh thyme
- 8–10 cloves
- ¼ tsp salt, plus extra to season
- 25g/1oz butter
- 60g fresh white breadcrumbs
- black pepper
Method
-
Put the milk and onion wedges in a medium saucepan and add the bay leaf, thyme, cloves and salt. Bring to a gentle simmer, stirring. Take off the heat and leave to infuse for 30 minutes.
-
Strain the milk through a sieve and into a clean saucepan. Add the butter and breadcrumbs. Heat gently for 3–4 minutes, stirring constantly until the sauce is creamy and thickened.
-
Season with extra salt and freshly ground black pepper. Set aside then warm through just before serving.