Bourbon Soaked Barbecue Sauce

Smoky bourbon makes this BBQ sauce great on ribs and beef

450 ml (3/4 pint) milk
1 whole onion, peeled
4 Schwartz Cloves Whole
4 Schwartz Black Peppercorns
225 g (8 oz) fresh white breadcrumbs
Salt to taste

Place the milk, onion, Cloves and Peppercorns in a saucepan and heat them gently to boiling point. Remove from the heat, cover, and leave to stand for 30 minutes. Strain the milk. Stir the breadcrumbs into the milk and heat thoroughly, stirring for 5 minutes.

Season with salt to taste. Remove Cloves before serving. Serve with roast turkey or chicken.

Bread Sauce is not suitable for freezing.

Makes 4-6 servings.