Herby bread sauce recipe

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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. See method

  • Serves 8
  • 5 mins to prepare and 20 mins to cook, plus infusing
  • 88 calories / serving
  • Healthy

Ingredients

  • 700ml 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 gluten-free breadcrumbs
  • ¼ tsp freshly grated nutmeg

Each serving contains

  • 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

Method

  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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