Traditional bread sauce

Traditional bread sauce

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(4 ratings)

Prep: 10 mins Cook: 10 mins Plus infusing time

Easy

Serves 8
Every Christmas lunch needs a big bowl of bread sauce on the table

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal124
  • fat8g
  • saturates4g
  • carbs12g
  • sugars2g
  • fibre0g
  • protein3g
  • salt0.31g
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Ingredients

  • 1 onion studded with 6 cloves
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 300ml milk

    Milk

    mill-k

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

  • 75ml double cream
  • 6 black peppercorns
  • 2 bay leaves
  • 100g fresh white breadcrumbs
  • 1 tbsp butter
    Butter

    Butter

    butt-err

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

  • freshly grated nutmeg, to season

Method

  1. Pop the onion in a pan with the milk, cream, peppercorns and bay leaves. Bring to a simmer, then turn off the heat and leave to infuse for 30 mins. Pour the milk through a sieve into a jug, then return it to a cleaned pan.

  2. Stir in the breadcrumbs, bring back to the simmer and cook for a few mins (add a splash more milk if you like your sauce thinner). Stir in the butter, season with salt, white pepper and nutmeg, then pour into a warm serving jug or bowl. Or leave to cool and chill or freeze for up to 1 month until needed.

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Comments, questions and tips

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Comments (5)

nicolajones_20's picture
5

Very easy and just lovely, froze fine
Will be making again.

lizleicester's picture
5

I so love this sauce. It's currently in the freezer (just in a plastic bowl with a clingfilm cover) waiting for Christmas Day when I think it will be microwaved (not enough rings on my hob to do everything at the same time).

ekmahooney's picture

Can anyone tell me the best way to prep this with a view to freezing? Bread sauce is one of the very few things I don't eat, so no idea how to go about it. I'm thinking make it slightly thinner so that I can re-heat gently in a pan and it would thicken up while heating? Thanks in advance for any advice.

andrea0018's picture
5

Easy and is lovely with sunday roast chicken and all the trimmings.

macmolly's picture

How many days can it be left in the fridge to use before christmas day?

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