Delicious sauce to accompany poultry or pork dishes. Although this sauce is at its best made shortly before it's needed, it can be made in advance if necessary. Once cooked, pour into a sealable plastic container and snap on the lid. Once completely cool, it can be stored in the refrigerator for up to 24 hours and then simply reheated in a saucepan over a very low heat, or in the microwave if preferred.
125g unsliced, one day old white bread
1 medium onion, peeled
6 to 10 whole cloves, according to taste
1 bay leaf
about 8 black peppercorns
salt to taste
2 tablespoons double or thickened cream
salt & black pepper to taste
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Cut crusts from the bread and process the bread in a food processor until you have fine crumbs.
Cut the onion in half and stud each half with the cloves.
Place the studded onion, bay leaf, peppercorns, milk and salt to taste into a heavy based saucepan. Over a low heat, bring almost to the boil, stirring occasionally. Remove from the heat and cover with a lid. Leave the mixture to infuse for a couple of hours or more.
When you are ready to make the sauce, remove the onion, bay leaf and peppercorns with a slotted spoon. Now over a medium heat, bring the milk back to simmering point and then beat in the breadcrumbs and half of the butter. Lower the heat and bring back to a gentle simmer.
Stirring frequently, cook the bread sauce for 10 to 15 minutes by which time the crumbs will have swollen and thickened the sauce.
Just before serving, beat in the remaining butter and the cream and season to taste with salt &black pepper.