Traditional Bread Sauce Recipe

Step 1

Peel and halve the onion and stick the cloves in both halves.Lightly crush the juniper berries with a pestle or the back of a knife.

Step 2

Pour the milk into a small saucepan. Add the clove-studded onion halves, juniper berries, mace blade, peppercorns, salt and bay leaves in a saucepan and bring to a strong simmer on medium-low heat. Stir lightly, just to mix everything. Don't let it boil vigorously. Keep an eye on it, as milk will suddenly just rise up and boil over.Reduce heat and let it simmer for 5 minutes on the lowest heat.

Step 3

Then turn the heat off and take your pan off the hot hob. Let it sit for at least 30 minutes, for the flavours to develop.

Step 4

Take the 2 onion halves out and reserve. Then strain the milk into a clean saucepan and bring it back to a simmer on medium-low heat.

Step 5

Tear the crustless bread slices into about 4-6 pieces per slice while you're waiting. Do this over a plate to catch the crumbs. Stir the breadcrumbs into the milk and cook for about 15 minutes on low heat.

Step 6

Just before serving, stir in the butter and cream. Check that there's enough salt and finish off with some freshly ground black pepper or nutmeg.Chop up or slice the onion (minus the cloves) and place on a saucer and serve alongside the bread sauce.