Photo: Maja Smend
- ½ onion
- 8 whole cloves
- 600 ml milk, plus extra if needed
- 50 g butter
- 1 tsp whole mixed peppercorns
- 1 garlic clove peeled
- 1 bay leaf
- 2 sprigs thyme
- 100 g fine breadcrumbs made from crustless white bread
- 1 pinch of freshly grated nutmeg
Stud the onion with the cloves. In a pan, bring the milk to scalding point with the butter, studded onion, peppercorns, garlic, bay leaf and thyme, then reduce the heat to low and gently simmer for 20 minutes. Strain (discard the flavourings) and return the liquid to the pan.
Add the breadcrumbs and simmer for 3-4 minutes, adding extra milk as needed to thin the sauce to the consistency you like. Season with freshly grated nutmeg, salt and pepper before serving.