Ingredients
"10 fl oz. / 300m semi-skimmed milk",
"5 fl oz. / 150 mL double (heavy) cream",
"1 onion (peeled and studded with 6 cloves)",
"1 bay leaf",
"1 1/4 cups / 75g fresh bread crumbs",
"1 oz. / 25g butter",
"Fine salt, to taste",
"Freshly cracked black pepper, to taste"
Instructions
Gather the ingredients.
Place 1 1/4 cups (300 ml) skim milk, 10 tablespoons (150 ml) heavy cream, the clove-studded onion, and the bay leaf into a large saucepan.
Bring to a gentle boil, making sure the mixture does not boil over.
Turn off the heat and let the mixture stand for about 10 minutes to cool and allow the flavors to gently infuse.
Remove the bay leaf and discard. Remove the onion from the pan and set aside. (Read below why you'll want to keep the onion.)
Gradually add 1 1/4 cups (75 g) breadcrumbs to the pan, stirring with a wooden spoon until the mixture thickens and becomes more smooth. You don't want the sauce to be completely smooth; it should still have the texture of the bread.
Add 2 tablespoons unsalted butter to the pan and stir to incorporate. Season with salt and pepper to taste and serve.
Prep: PT5M
Cook: PT15M
Total: PT20M
Serves: 4
