Traditional Bread Sauce
White onion – studded with 6 cloves
300ml/½pint Roskilly’s whole milk
75ml/2½fl oz Roddas double cream
6 Hambleden Herbs black peppercorns
2 Hambleden Herbs bay leaves
100g/4oz fresh white breadcrumbs
1tbspn Trewithen butter
freshly grated nutmeg – to season
Pop the studded onion in a pan with the milk, cream, peppercorns & bay leaves. Bring to a simmer, then turn off the heat & leave to infuse for 30mins. Pour the milk through a sieve into a jug then return it to a cleaned pan.
Stir in the breadcrumbs, bring back to the simmer & cook for a few mins (add a splash more milk if you like your sauce thinner). Stir in the butter, season with salt & white pepper & grated nutmeg, then pour into a warmed serving jug or bowl. Cover with a greased butter paper or buttered greaseproof paper to prevent a skin forming.
This sauce could be made the day before & kept in fridge – reheat gently either on the stove or in the microwave – check the sauce doesn’t ‘catch’ on the bottom of pan.
Or make up to a month ahead & freeze when chilled. Remove from freezer day before needed & defrost in fridge. Reheat gently until warmed right through.