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Bread Sauce
One of England’s oldest sauces — milk steeped with clove-studded onion, thickened with soft breadcrumbs and enriched with butter. Inseparable from roast chicken and turkey.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Yield
- Serves 6
- Difficulty
- Easy
- Era
- Medieval
Ingredients
- 500ml whole milk
- 1 onion studded with 6 cloves; 2 bay leaves
- 100g fresh white breadcrumbs
- 25g butter; 2 tbsp double cream
- Salt, white pepper, grated nutmeg
Method
- Bring the milk, clove-studded onion and bay to a bare simmer; infuse off the heat for 30 minutes.
- Strain, return to the pan, and stir in the breadcrumbs.
- Simmer gently 3–4 minutes until thick and porridgy.
- Beat in the butter and cream; season with salt, white pepper and nutmeg. Serve warm.
Oven temperatures are given in Celsius, Fahrenheit, fan and gas mark throughout. Quantities are metric, as cooked and written in the UK.