Sara Buenfeld's creamy sauce will make a tasty addition to your Christmas table
Ingredients
- 85g butter
- 2 onions, sliced
- 2 fresh bay leaves, plus extra to serve
- 600ml whole milk
- 7 cloves
- 140g crustless white bread
- 142ml pot double cream
Method
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Heat the butter in a pan, add the onions and bay leaves, then gently fry with the lid on for 10 mins until soft, but not coloured.
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Add milk and cloves, then simmer gently, uncovered, for 30 mins, stirring occasionally.
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Remove bay and cloves, then tip everything into a processor and blitz with two-thirds of the bread until smooth. Chill for up to two days. To serve, tip the cream into a pan, add the sauce, then stir until mixed. Tear in the remaining bread. Add a little milk if necessary to thin the consistency. Season and serve warm.