- 500ml whole milk
- 1 white onion
- 12-15 cloves and/or freshly ground nutmeg
- 1 bay leaf
- A small sprig of rosemary (optional)
- 2 mugs of fresh white breadcrumbs
- Sea salt
- Freshly ground pepper
- 2 tbsp cream
Prep: 15 mins + 2 hrs infusing | Cook: 15 mins
1. Pour the milk into a pan. Halve and peel the onion. Stud the onion with the cloves, if using, and add the onion to the pan. Grate in a little nutmeg. Tear the bay leaves a bit to release their flavour. Add the bay leaves to the pan, along with the rosemary and a little salt and pepper.
2. Simmer on medium heat till the milk is just boiling. Take the pan off the heat.
3. Leave to infuse for up to 2 hours to infuse. Lift out the herbs and onion. Gently reheat the milk till just warm. Stir in the bread, little by little, till the sauce is your preferred thickness.
4. Swirl in the cream and simmer for a few mins. Taste, add some salt or pepper, or a little more nutmeg or cloves (grind them with a pestle and mortar before adding).
5. This sauce can be served straight away, or chilled and served up to a day later – just reheat and add a little more milk, cream or butter to loosen it up.