Classic bread sauce
- Published: 30 Nov 11
- Updated: 18 Mar 24
This classic bread sauce recipe is the perfect accompaniment to turkey or chicken.
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Serves 8
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Takes 15 minutes to make
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Ingredients
- 625ml whole milk
- 2 bay leaves
- 6 peppercorns
- 1 onion, halved
- 6 cloves
- 75g wholemeal breadcrumbs
- 75g white breadcrumbs
- Knob of butter, softened
- Good splash of double cream
- Grating of nutmeg
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Method
- Put the milk in a pan with the bay leaves and peppercorns, stud the onion halves with the cloves and add to the milk. Heat over a medium heat until the milk just begins to boil, then remove, cover and set aside for an hour or so to infuse. Using a slotted spoon, remove the solids and discard.
- Reheat and stir in the breadcrumbs. Cook, stirring occasionally, for about 10 minutes. Just before serving, stir in the butter and double cream, then season to taste with salt, pepper and a good grating of nutmeg. Serve in a warmed bowl.
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- Recipe from December 2011 Issue
Nutrition
Nutrition: per serving
- Calories
- 145kcals
- Fat
- 7.9g (4.7g saturated)
- Protein
- 4.6g
- Carbohydrates
- 14g (4.2g sugars)
- Fibre
- 0.9g
- Salt
- 0.4g
delicious. tips
The day before, make the sauce without adding the butter or double cream. Reheat on the hob and, once hot, stir through the butter, cream, seasoning and nutmeg.
FREEZE: The sauce can be frozen before the butter and cream are added. Transfer to a sealable freezer bag or container and freeze for up to 3 months. Defrost in the microwave, on the job or overnight at room temperature. Continue with the rest of the recipe.
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