120g breadcrumbs – white or brown, use whatever you have
1 large white onion
A handful of cloves
1 bay leaf
1 pint of milk
Salt and freshly ground black pepper
A pinch of nutmeg (optional)
Peel the onion and slice it in half, then stud all over with the cloves.
Place the onion, bay leaf, peppercorns and milk into a saucepan and bring to the boil slowly, stirring occasionally so it doesn’t burn. Remove from the heat and allow to cool for 15 minutes.
Remove the onion, bay leaf and peppercorns from the cooled milk, and stir in the breadcrumbs.
Return the pan to the heat and cook gently for 5-10 minutes, stirring occasionally until the breadcrumbs have absorbed all the liquid. If the sauce is a little too thin for your liking, add more breadcrumbs to achieve your desired texture.
Stir in the butter and season with salt, pepper and nutmeg to taste.