Home > Recipes > Christmas trimmings, sides and sauces > Rye and caraway bread sauce

Rye and caraway bread sauce

Published: 9 Dec 19
Updated: 18 Mar 24

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.

Easy
December 2019

Test kitchen approved

Serves 8
Hands-on time 10 min, plus infusing

Or stick with a classic with a more traditional bread sauce recipe.

Vegetarian recipes

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

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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).

Recipe from December 2019 Issue

Nutrition

Nutrition: per serving

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

delicious. tips

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.