Creamy bread & shallot sauce

Creamy bread & shallot sauce

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Prep: 10 mins Cook: 25 mins

Easy

Serves 8
This hearty roast dinner accompaniment is flavoured with cloves, bay leaves and nutmeg- great with chicken or turkey and smothered in gravy

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal198
  • fat16g
  • saturates10g
  • carbs10g
  • sugars4g
  • fibre1g
  • protein4g
  • salt0.3g
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Ingredients

  • 25g butter
    Butter

    Butter

    butt-err

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

  • 140g small shallot, quartered
    Shallot

    Shallot

    shal-lot

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

  • 6 clove
    Cloves

    Clove

    klo-ve

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

  • 2 bay leaf
  • 600ml whole milk
  • 100g crustless white bread (ideally cut from a loaf), cubed
  • 150ml double cream
  • just over ½ nutmeg

Method

  1. Melt the butter in a deep non-stick pan. Add the shallots, cloves and bay leaves, and gently cook for 10 mins over a low heat until the shallots are soft and colouring a little. Pour in the milk, then part-cover the pan and leave to simmer on a very low heat for 10 mins.

  2. Remove the cloves, then add the bread and cream to the shallot mixture. Grate in half the nutmeg, then cook for 5 mins, or until the bread absorbs the milk and starts to break down a little but still has a texture. Can be made 1 day ahead (you may need to thin with a little milk). Grate over the remaining nutmeg to serve.

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