A classic British addition to any roast is bread sauce. The cloute (clove-studded onion) gives this sauce a musky flavour that is the basis of many milk-based sauces.
- 1 onion, peeled
- 10 cloves
- 1 bay leaf
- 750 ml (3 cups) milk
- 50 g butter, chopped
- 60 ml (¼ cup) double cream
- 105 g (1½ cups) fresh breadcrumbs
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 1 hour
Makes 2 cups
Stud onion with cloves and place in a pan with bay leaf and milk. Heat over medium heat and remove from heat just before mixture boils. Stand for 1 hour, then strain over a bowl. Discard solids.
Return milk mixture to pan and stir in butter, cream and breadcrumbs. Cook over low heat for 15 minutes or until thickened. Season with salt and pepper, and serve.
Photography by John Laurie.
As seen in Feast magazine, December 2011, Issue 4. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.