Herby bread sauce recipe

  • Serves 8
  • 5 mins to prepare and 20 mins to cook, plus infusing
  • 88 calories / serving
  • Healthy
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The perfect accompaniment to a poultry roast – this dairy and gluten-free take on the traditional British sauce is flavoured with a medley of festive herbs and is sure to be a crowd-pleaser. 

  1. Put the milk, onion, garlic, peppercorns, bay leaf, cloves, rosemary and parsley into a saucepan and bring to the boil. Immediately turn down the heat and simmer for 10 mins. Remove from the heat and leave to stand for at least 30 mins or up to 1 hr.
  2. Strain the milk and return to the pan with the breadcrumbs. Simmer for 10 mins until thick. Season with most of the nutmeg and salt and pepper. Stir. Sprinkle with the remaining nutmeg and ground black pepper to serve.


 

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  • Ingredients

  • 700ml (1 1/4 pint) unsweetened rice or soya milk
  • 1 small onion, peeled and halved
  • 2 garlic cloves, peeled
  • 6 peppercorns
  • 1 bay leaf
  • 6 cloves
  • 1 rosemary sprig
  • 2 flat-leaf parsley sprigs
  • 125g (4oz) gluten-free breadcrumbs
  • 1/4 tsp freshly grated nutmeg
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  • Energy 370kj 88kcal 4%
  • Fat 2g 3%
  • Saturates 0g 2%
  • Sugars 5g 6%
  • Salt 0.4g 6%

of the reference intake
Carbohydrate 17.1g Protein 0.9g Fibre 1.1g

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