Peel the onion half. Press the two cloves and the bay leaf into the onion to make a clouté
Make the white breadcrumbs
Cut a circle of greaseproof paper (a cartouche) to fit the top of the saucepan
Pour the milk into a small saucepan and add the onion clouté
Bring the milk to the boil, turn down the heat and allow to simmer for about 10 minutes. Remove the onion and, using a wooden spoon, stir in the white breadcrumbs and allow to simmer for a further 2 minutes. Season to taste
Add the butter to the top of the sauce and place on the cartouche. Keep the sauce warm in a bain marie until required
When needed, remove the cartouche and stir well before serving
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Looking for an interesting yet easy to make sauce for enhancing the taste of your savory delicacies? Well, this bread sauce is easy to make and is unique in its own right. Flavored with onion cloute, thickened with breadcrumbs and made creamier with butter, this sauce can make any savory item yummier. To me, its the perfect sauce for French dishes.