Freezable bread sauce

Freezable bread sauce
  • Serves icon Serves 8
  • Time icon Takes 20 minutes to make, plus 1 hour infusing

You can make this freezable bread sauce up to a month in advance of your Christmas gathering or you can make it up to five days ahead and store it in the fridge.

Nutrition: per serving

Calories
218kcals
Fat
12.5g (7.7g saturated)
Protein
6g
Carbohydrates
21.6g (5.2g sugar)
Salt
0.6g
Calories
218kcals
Fat
12.5g (7.7g saturated)
Protein
6g
Carbohydrates
21.6g (5.2g sugar)
Salt
0.6g

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.

delicious. tips

  1. 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.

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