Rye and caraway bread sauce
- December 2019
- Serves 8
- 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.
- Vegetarian recipes
- 9g (5.6g saturated)
- 9.9g (3.4g sugars)
- 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
- 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).
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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