Ingredients
Scale
- 3 cups whole milk or unsweetened plant milk
- 1 small onion, peeled and halved
- 2 bay leaves
- 4 to 6 whole cloves or 1 pinch ground cloves
- 1 garlic clove, lightly crushed
- 1.5 cups soft gluten free bread crumbs, crusts removed
- 2 to 3 tablespoons butter or dairy-free butter
- 1 pinch freshly grated nutmeg
- 1 teaspoon fine sea salt, plus more to taste
- Black pepper, to taste
- 2 tablespoons cream or extra butter for finishing, optional
Instructions
- Warm the milk with the onion, bay leaves, cloves, and garlic in a small saucepan over low heat for 8 to 10 minutes, keeping it just below a simmer.
- Lift out the onion, bay leaves, and cloves.
- Stir in the bread crumbs, butter, salt, and nutmeg.
- Let the sauce sit on the lowest heat for 3 to 5 minutes, stirring, until thick and creamy.
- Adjust with more milk if you like it looser, or more crumbs for thickness.
- Finish with cream or more butter if desired, and season generously with black pepper.
- If a smoother texture is preferred, blitz the sauce with a stick blender for 5 seconds.
Notes
Make ahead: The flavors deepen when refrigerated for up to two days. Reheat gently with a splash of milk. Freezes well for up to one month.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: British
- Diet: Gluten Free