Bread Sauce Recipe
I really dislike the taste of packet bread sauces and I always make my own bread sauce from my home-baked bread if I can. It really is such a simple sauce to make and the flavour is always so much better. In my experience it is advisable not to use very new bread - older loaves make superior breadcrumbs. Of course in olden times bread was used as a thickener for all types of dishes and bread sauce is one of the few examples of this that we have kept. The cloves and the onion combine to create a savoury sauce with a hint of Christmas spice.
- 1 medium onion
- 2 cloves
- 3/4 pint milk
- 1/2 level teaspoon salt
- 6 peppercorns
- 1 bay leaf
- 8oz white breadcrumbs
- 1 tablespoon butter
- ground nutmeg
- The first stage of making the sauce is to infuse the milk with flavour. Peel the onion and press the cloves into the onion.
- Put the milk, salt, peppercorns, bay leaf and onion into a saucepan and heat gently until it's just about to boil.
- Then remove the milk from the heat and let it stand for an hour or so. This will allow the milk to absorb all the flavours.
- Next strain the milk and return it to the saucepan.
- Start heating the milk again and bring to the boil.
- Place the breadcrumbs and butter in an ovenproof dish and very carefully pour the boiling milk over them.
- Stir the mixture really well, making sure that all the breadcrumbs are soaked in the milk and butter.
- Cover the dish with a lid or a sheet of foil and place it in the oven at about 150 degrees Centigrade (see temperature conversions) for 20 minutes or so. Give a stir every now and then. When the sauce has thickened season with salt and pepper and a pinch of ground nutmeg.
- Serve hot with the turkey. Enjoy!
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4-8 servings
Cornwall,Devon and Dorset are so beautiful to me.I go home to England as often as I can. Would like to move back there if possible.