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Ref: 373
Heading: Sauces Dressings & Dips
Cuisine: British & Irish
Food Type: Meat
No of Portions: 6
Change no of portions required to :

Ingredients & Prep

   260 ml  milk full fat
   60 g  breadcrumbs
   50 ml  double cream
   30 g  butter unsalted
   1 bay leaf
   1/2 onion med chopped
   1/2 chicken stock cube or gel pot
   4 cloves
   4 black peppercorns


  Step 1
Place milk into a saucepan with the chopped onion, bay leaf, peppercorns & the cloves, bring to the boil then slow simmer for 2 mins (watch in closely not to boil over), keep stirring.
  Step 2
Turn off the heat & let it sit for 5 mins, strain through a sieve to remove all the bits then place milk back into the pan.
  Step 3
Add stock, butter, cream & breadcrumbs, stir in & put back on the heat until it starts to bubble then serve in a jug or bowl.

Suggestion & Tips

Great sauce for roasted white meats.
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