Buttery shallot bread sauce

Buttery shallot bread sauce

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(2 ratings)

Prep: 20 mins Cook: 25 mins

Easy

Serves 8
This bread sauce has flavour layered up from the very start ,with almost-melting shallots, herbs and spices

Nutrition and extra info

  • Vegetarian

Nutrition:

  • kcal174
  • fat12g
  • saturates6g
  • carbs14g
  • sugars4g
  • fibre1g
  • protein5g
  • salt0.43g
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Ingredients

  • 50g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 10 shallot, finely sliced (see tip, below)

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 6 cloves

    Clove

    klo-ve

    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • 3 thyme sprigs

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 bay leaf, plus extra to serve
  • 600ml full-fat milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • pinch white pepper

    Pepper

    pepp-ah

    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

  • 100g fresh white breadcrumbs, from a good-quality loaf
  • 5 tbsp single or double cream, plus more to serve, if you like
  • ¼ tsp freshly grated nutmeg, or to taste

Method

  1. Heat the butter and oil in a pan, then add the shallots, cloves, thyme and bay and cook very, very gently for 15 mins until soft, translucent and pale golden.

  2. Remove the cloves, add the milk and pepper, then bring to a gentle simmer for 10 mins. Stir in the breadcrumbs, give it another 5 mins or so over a very low heat until the bread has plumped up nicely, then stir in the cream and nutmeg. Fish out the stalks from the thyme – the leaves will have fallen off. Season to taste. To serve, grate over a little more nutmeg, drizzle with a little more cream and decorate with a bay leaf.

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Comments, questions and tips

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Comments (1)

nig13clarke's picture
4

A real winner with the whole family.

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