Traditional bread sauce

Name: Traditional bread sauce
Prep time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 red onion, halved; 18 cloves; 568ml carton full-cream milk; 8 black peppercorns; 2 fresh bay leaves, plus extra to garnish; 25g butter, plus extra to serve; 100g fresh white breadcrumbs; 4 tbsp double cream; Freshly grated nutmeg

Easy
January 2009

Easy
January 2009

Test kitchen approved

Serves 6
Takes 30 minutes to make, plus 2 hours infusing

Learn how to make traditional bread sauce with our easy recipe. This classic sauce is made with fresh breadcrumbs, double cream and nutmeg.

Just two of you for Sunday lunch? Try our creamy bread sauce for two.

Nutrition: per serving

Calories: 216kcals
Fat: 14.2g (8.8g saturated)
Protein: 5.3g
Carbohydrates: 17.6g (4.7g sugars)
Salt: 0.5g

Nutrition: per serving

Calories: 216kcals
Fat: 14.2g (8.8g saturated)
Protein: 5.3g
Carbohydrates: 17.6g (4.7g sugars)
Salt: 0.5g

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Ingredients

1 red onion, halved
18 cloves
568ml carton full-cream milk
8 black peppercorns
2 fresh bay leaves, plus extra to garnish
25g butter, plus extra to serve
100g fresh white breadcrumbs
4 tbsp double cream
Freshly grated nutmeg

Method

Stud the onion with the cloves and put in a pan with the milk, peppercorns and bay leaves. Bring to the boil, then set aside to infuse for 2 hours.
Bring the milk back to the boil, then strain through a sieve into a clean pan. Stir in the butter and breadcrumbs. Cool. Spoon into a tough freezer bag and freeze for up to 1 month.
To serve, defrost overnight, then reheat gently. Stir in the cream and season with pepper. Add a grating of nutmeg, a knob of butter and some fresh bay leaves to serve.