Shallot bread sauce
Serves 8
Easy
Prep:
Cook:
This bread sauce has flavour layered up from the very start ,with almost-melting shallots, herbs and spices
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- 50g butter
- 1 tbsp olive oil
- 10 shallotsfinely sliced (see tip, below)
- 6 cloves
- 3 thymesprigs
- 1 bay leafplus extra to serve
- 600ml full-fat milk
- pinch white pepper
- 100g fresh white breadcrumbsfrom a good-quality loaf
- 5 tbsp single or double creamplus more to serve, if you like
- ¼ tsp freshly grated nutmegor to taste
Nutrition: per serving
- kcal174
- fat12g
- saturates6g
- carbs14g
- sugars4g
- fibre1g
- protein5g
- salt0.43glow
Method
step 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.
step 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.
