Christmas bread sauce

Name: Christmas bread sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: Serves 8

Easy
December 2009

Easy
December 2009

Serves 8
Takes 5 min to make, 20 min to cook, plus infusing

Bread sauce is a brilliant addition to a poultry roast or Christmas lunch. This recipe can be frozen, so you can make it in advance and save time on the day.

Want something a little different? How about this sourdough bread sauce?

Freezable

Nutrition: per serving

Calories: 151kcals
Fat: 8.4g (5.2g saturated)
Protein: 4.3g
Carbohydrates: 15.5g (3.6g sugars)
Salt: 0.5g

Nutrition: per serving

Calories: 151kcals
Fat: 8.4g (5.2g saturated)
Protein: 4.3g
Carbohydrates: 15.5g (3.6g sugars)
Salt: 0.5g

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Ingredients

1 large onion, halved
8 cloves
600ml full-fat milk
5 black peppercorns
2 fresh bay leaves
125g fresh white breadcrumbs
50g butter
Grated fresh nutmeg

Ingredients

1 large onion, halved
8 cloves
600ml full-fat milk
5 black peppercorns
2 fresh bay leaves
125g fresh white breadcrumbs
50g butter
Grated fresh nutmeg

Method

Stud the onion with the cloves and place in a medium saucepan with the milk, peppercorns and bay leaves. Bring to the boil, then turn down the heat and simmer for 5 minutes.
Remove from the heat, then leave to infuse for an hour or so. Strain and discard the flavourings. Pour the milk into a pan with the breadcrumbs and simmer for 5 minutes. Just before serving, beat in the butter, season with salt and black pepper and the nutmeg to taste. Spoon into a bowl and serve with the turkey.

Method

Stud the onion with the cloves and place in a medium saucepan with the milk, peppercorns and bay leaves. Bring to the boil, then turn down the heat and simmer for 5 minutes.
Remove from the heat, then leave to infuse for an hour or so. Strain and discard the flavourings. Pour the milk into a pan with the breadcrumbs and simmer for 5 minutes. Just before serving, beat in the butter, season with salt and black pepper and the nutmeg to taste. Spoon into a bowl and serve with the turkey.

delicious. tips

To freeze: cool the completed sauce and freeze in a sealed container. Defrost fully before warming through over the gentlest of heats, adding a splash of double cream if the sauce is too thick.

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