Bread Sauce

1. 1

   Cut the onion in half and stick the cloves in it - how many you use is a personal matter; I happen to like a pronounced flavour of clove. If you don't like them at all, you can use some freshly grated nutmeg instead. Place the onion - studded with cloves - plus the bay leaf and the peppercorns, in a saucepan together with the milk. Add some salt then bring everything up to boiling point. Take off the heat, cover the pan and leave in a warm place for the milk to infuse for two hours or more.

2. 2

   When you're ready to make the sauce, remove the onion, bay leaf and peppercorns and keep them on one side. Stir the breadcrumbs into the milk and add 1 oz (25 g) of the butter. Leave the saucepan on a very low heat, stirring now and then, until the crumbs have swollen and thickened the sauce - about 15 minutes. Now replace the clove-studded onion, the bay leaf and the peppercorns and again leave the pan in a warm place until the sauce is needed.

3. 3

   Just before serving, remove the onion and spices. Reheat gently then beat in the remaining butter and the cream and taste to check the seasoning. Pour into a warm serving jug.

4. 4

   This recipe is taken from Delia Smith's Christmas and The Delia Collection: Chicken. It has also appeared in Sainsbury's Magazine (Guide to Poultry and Game Cookery).

* Per serving · 4 servings · Values may vary.

No additional tips available.