Traditional bread sauce
- January 2009
- 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.
- 14.2g (8.8g saturated)
- 17.6g (4.7g sugars)
- 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
- 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.
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