Rye and caraway bread sauce

Rye and caraway bread sauce
  • Serves icon Serves 8
  • Time icon Hands-on time 10 min, plus infusing

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.

Nutrition: For 8

Calories
140kcals
Fat
9g (5.6g saturated)
Protein
4.2g
Carbohydrates
9.9g (3.4g sugars)
Fibre
0.9g
Salt
0.4g
Calories
140kcals
Fat
9g (5.6g saturated)
Protein
4.2g
Carbohydrates
9.9g (3.4g sugars)
Fibre
0.9g
Salt
0.4g

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

Method

  1. 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.
  2. 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.
  3. 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). 

delicious. tips

  1. Cool the finished sauce, then freeze in an airtight container for up to 3 months. Defrost, then warm over a very low heat, adding a splash of double cream or milk if it’s too thick.

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