Rye and caraway bread sauce
What’s a Christmas dinner without bread sauce? For us, the extras are just as vital as the main components, and if you’re looking for a recipe with a difference, this rye and caraway bread sauce is your ticket.
Or stick with a classic with a more traditional bread sauce recipe.
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Ingredients
- Put 1 large halved onion
- 1 tsp toasted caraway seeds
- 1 star anise
- 600ml full-fat milk
- 5 black peppercorns
- 2 fresh bay leaves
- 125g fresh rye sourdough breadcrumbs
- 50g butter
- Freshly grated nutmeg
- Salt and pepper to taste
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Method
- Put 1 large halved onion in a medium saucepan with 1 tsp toasted caraway seeds, 1 star anise, 600ml full-fat milk, 5 black peppercorns and 2 fresh bay leaves. Bring to the boil, then turn down the heat and simmer for 5 minutes.
- Remove from the heat and leave to infuse for at least an hour. Strain into a pan (discard the flavourings) and add 125g fresh rye sourdough breadcrumbs. Simmer for 5 minutes.
- Just before serving, beat in 50g butter. Add freshly grated nutmeg and salt and pepper to taste. Spoon into a serving bowl and serve (see Make Ahead).
Nutrition
- 140kcals Calories
- 9g (5.6g saturated) Fat
- 4.2g Protein
- 9.9g (3.4g sugars) Carbs
- 0.9g Fibre
- 0.4g Salt
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