Gluten-free bread sauce
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- 1 onion
- 1 litre whole milk
- a generous pinch of ground cloves
- 2 bay leaves
- 225g breadcrumbs, made from Freefrom white bread
- a knob of butter
- 3 tbsp double cream
- whole nutmeg, for grating
Step by step
Make the day before; add a little extra milk when reheating. Also freezes well.
Grate the onion and add it to a pan with the milk, cloves and bay leaves. Heat gently until hot but not boiling. Stir in the breadcrumbs and simmer over a low heat for 10 minutes.
Remove the bay leaves, stir in the butter and cream. Season with salt, pepper and grated nutmeg to taste. Pour into a warmed jug.
Recipe photograph by Dan Jones