About this recipe:Perfect bread sauce to serve with any roast dinner especially chicken and turkey and for pouring into Yorkshire puddings. Make extra, you will be glad you did.
2 whole cloves
4 whole peppercorns
1 bay leaf
1 large onion, finely chopped
60g dried white breadcrumbs
2 tablespoons butter
salt and pepper, to taste
1/4 teaspoon crumbled chicken stock cube
2 tablespoons double cream
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Method Prep:10min › Cook:1hr › Ready in:1hr10min
In a saucepan bring the milk along with the cloves, peppercorns and bay leaf slowly to the boil. Cover the pan and infuse over a low heat for 30 minutes, then strain and discard anything caught in the sieve.
Add the onion, breadcrumbs and butter to the warm milk and season to taste. Heat the mixture to just below simmering point and add the crumbled stock cube, season and cook and stir for 20 minutes. Stir in a little double cream before serving.