How to make bread sauce

Bread sauce is traditionally eaten with chicken or game birds such as pheasant and of course with turkey at Christmas time. Now, to start with, I've got a large white onion that I need to cut in half and press four cloves into each half. Place into a saucepan with a bay leaf, eight peppercorns and a pinch of mace. Add 600ml (1 pint) of whole milk and bring to the boil. Then remove from the heat, cover and leave to infuse for one to two hours. Then strain the milk into a bowl and return to your saucepan.

I've got 150g (5oz) of white sliced bread here, which is about six slices, and I've cut the crusts off and one day old bread's going to work even better, it'll give a great texture. Tear into small pieces and add to your food processor and blitz until you have fine breadcrumbs and add to the milk with 25g (1oz) of butter. Heat over a very low heat, stirring regularly, until the sauce is thickened; this should take about five to ten minutes.

Now, at this stage, you could allow it to cool and put it in the freezer for up to a month so that's great if you're trying to get ahead. When you're ready to serve simply reheat, or what I'm going to do is add the remaining 25g (1oz) of butter and 50ml (2fl oz) of double cream. And then season with salt and a generous grating of fresh nutmeg, stir well then serve.

A delicious and simple accompaniment; bread sauce.

See more Sunday roast recipes

blog comments powered by Disqus

Something went wrong Close popup