Bread sauce

Bread sauce

By
From
Leiths How to Cook
Makes
300 ml
Photographer
Peter Cassidy

An ideal accompaniment to roast chicken and turkey.

Ingredients

Quantity Ingredient
1 large onion
6 cloves
300ml milk
1 bay leaf
pinch freshly grated nutmeg
60-80g coarse fresh white breadcrumbs
50g butter
salt
ground white pepper
10 white peppercorns
or A pinch ground white pepper

Method

  1. Cut the onion in half, peel it and stud each half with the cloves. Place in a saucepan with the milk, bay leaf, pepper and nutmeg.
  2. Scald the milk by heating it over a medium heat until steaming. Just before it bubbles, remove from the heat and leave to infuse for at least 30 minutes.
  3. Strain the infused milk into a clean saucepan, discarding the aromatics. Reheat over a low to medium heat and add the breadcrumbs. The breadcrumbs will absorb the milk, thickening the sauce.
  4. Stir the butter through the sauce to enrich it. If the sauce is too thick, add a little warm milk; it should be spoonable, but not runny. Taste and season generously. Serve warm.

Note

  • You can make the sauce in advance, up the point where you have added the breadcrumbs and thickened the sauce. Cube the butter and dot it over the surface of the sauce, allowing it to melt and create a buttery film over the sauce. This will help to prevent a skin from forming. When ready to serve, reheat the sauce and stir the butter through. Taste and season.
Tags:
Leiths School of food and wine
cookery course
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