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.

 

Make ahead

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.

 

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