Use 2 slices of white bread—day-old and dry, or lightly toasted. Pulse in a blender or food processor until finely crumbed.

To a saucepan, add the milk, onion, cloves, nutmeg, bay leaf, salt and peppercorns

Bring to a low boil (keep an eye on it as it will boil quickly). Turn off the heat and leave it so the flavors all infuse for 20 minutes.

After 20 minutes, strain the liquid of the onion, peppercorns and bay leaf. Return the liquid back to the pan.

Add half of the butter and the breadcrumbs, bring to a low boil. Stir until the breadcrumbs are absorbed and the sauce is thickened. Taste for seasoning, add more salt and pepper if needed. You can leave it as is, or blend until smooth.

If making ahead, allow to cool at this stage and refrigerate in a sealed container up to 3 days. Reheat in a saucepan over low heat.

Right before serving stir in the rest of the butter.

If making a day ahead, It will thicken when reheated. Just add a little more milk