- 300ml milk
- Cayenne Pepper
- 2 tbls butter
- 2 tbls cornflour
- 1 tsp mustard powder
- 5 - 10 tbls fresh bread crumbs
- Onion (optional)
- a few Cloves (optional)
- Cream (optional)
Level of difficulty Easy
Preparation time 10mins
Cooking time 20mins
Cost Average budget
Heat the milk in a pan with the onion (whole, studded with cloves) , when the onion is tender either discard or blend into the milk (remove liquid from the pan).
In the pan melt the butter, add cornflour and seasoning. Gradually add the milk a little at a time over a low heat until smooth.
Add the bread crumbs and simmer over a low heat for 10 - 15 minutes until the bread dissolves and flavours infuse (you may need to add more milk depending on how many breadcrumbs you use).
If you do not serve straight away (ideal to make early in the day especially for the Christmas meal to save too many things to do at the same time), you may need to add more milk as the sauce will thicken when allowed to stand (just add more milk as you reheat).
If the sauce is too thin add a little more flour, but allow to cook for a few minutes more after adding to the sauce so the flour is not raw.
You can use double cream added to the sauce just before serving, allow to heat through for a creamy sauce.
To make your own breadcrumbs either allow bread to become stale or use a blender (chopper) to crumb the fresh bread.
*** This sauce freezes well, you will need to add more milk as you heat it through once defrosted. ***
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