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Focaccia bread sauce recipe
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Take your bread sauce to the next level by swapping in rich focaccia. This bread sauce recipe has all the classic features of your much-loved roast dinner side – gently spiced, aromatic and indulgently creamy. Put this dish on your Christmas lunch menu! See method
Ingredients
- 500ml milk, plus extra
- 1 onion, quartered
- ¼ tsp ground nutmeg, plus a pinch
- 2 fresh rosemary sprigs
- 1 large garlic clove, roughly crushed with the flat side of a knife
- 1 bay leaf
- 6 peppercorns
- 135g pack Tesco Finest plain focaccia, torn into 3cm chunks
- 3 fresh thyme sprigs, leaves picked
- 20g butter
Source of protein and source of vitamin B12
Each serving contains
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Energy
635kj
152kcal
8%
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Fat
7g
10%
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Saturates
3g
16%
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Sugars
6g
7%
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Salt
0.5g
8%
of the reference intake
Carbohydrate 16.7g
Protein 4.9g
Fibre 1.4g
Method
- Preheat the oven to gas ½, 130°C, fan 110°C. Heat the milk, onion, nutmeg, rosemary sprigs, garlic, bay and peppercorns in a saucepan over a medium heat until a wisp of steam appears. Remove from the heat to infuse for at least 20 mins or up to 90 mins. Strain into a jug, then return to the pan.
- Meanwhile, bake the bread in a single layer on a baking tray for 10 mins until dry to the touch.
- Add the bread and thyme to the pan and cook over a low-medium heat for 12-15 mins, stirring occasionally, until the bread has broken down. Add a splash more milk if needed. Remove from the heat, stir through half the butter, then spoon into a bowl; top with the remaining butter , a pinch of nutmeg and a crack of black pepper.
Tip: Make up to 3 days ahead, storing in an airtight container in the fridge or freeze for up to 3 months. Defrost fully and reheat in a pan until piping hot, adding a splash of milk to loosen if needed.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Christmas side dishes