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Freezable bread sauce

Published: 13 Jul 18
Updated: 18 Mar 24

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.

Easy
December 2005

Test kitchen approved

Serves 8
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.

Freezable

Nutrition: per serving

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

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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

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Method

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.
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.
Transfer to a serving dish and garnish with the remaining bay leaf and a little nutmeg to serve.

Recipe from December 2005 Issue

Nutrition

Nutrition: per serving

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

delicious. tips

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.