Bread Sauce

The onion-infused milk can be prepared up to 1 day ahead and refrigerated in an airtight container. Reheat gently before straining over bread crumbs, then proceed with the recipe. The bread crumbs can also be soaked in the strained milk up to 2 hours ahead; add butter and seasonings just before final heating.

Store cooled sauce in an airtight container in the refrigerator for up to 2 days. The sauce will thicken considerably when cold. Reheat gently in a saucepan over low heat, whisking constantly and adding 1-2 tablespoons of milk to restore smooth consistency. Do not microwave, as it may cause separation.