This dish proves that bread sauce can be rather lovely. Creamy bread sauce is a simple recipe that can be made in advance (up to a month if you're really organised and you freeze it). Perfect with turkey or any game.
Ingredients
- 1 large onion, quartered
- 8 cloves
- 800ml full-fat milk
- 10 black peppercorns
- 4 fresh bay leaves
- 175g fresh white breadcrumbs (8 medium slices of bread, crusts removed)
- 40g butter
- 4 tbsp double cream
- Grated fresh nutmeg, to serve
Method
- 1. Stud each onion quarter with 2 cloves. Put into a saucepan with the milk, peppercorns and 3 of the bay leaves. Place over a low heat and slowly bring to simmering point. Set aside for 1 hour to let the flavours develop.
- 2. Strain into a clean pan. Stir in the breadcrumbs and butter and simmer over a medium heat for a few minutes, stirring, until thickened. Stir in the cream and bring back to simmering point. Season to taste.
- 3. Transfer to a serving dish and garnish with the remaining bay leaf and a little nutmeg to serve.
Nutritional info
Per serving: 218kcals, 12.5g fat (7.7g saturated), 6g protein, 21.6g carbs, 5.2g sugar, 0.6g salt
Chef's tip
Once made, this will keep, covered in the fridge, for up to 5 days. To freeze: You can freeze this after step 2 for up to 1 month. Defrost in the fridge for 24 hours, then complete the recipe.