Bread sauce 2016

Bread sauce

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(0 ratings)

Prep: 10 mins Cook: 25 mins

Easy

Serves 8

A Christmas dinner staple. Made with freshly grated nutmeg and lashings of double cream, this is the ultimate bread sauce to pair with your roast dinner

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal145
  • fat12g
  • saturates7g
  • carbs6g
  • sugars3g
  • fibre0g
  • protein3g
  • salt0.2g
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Ingredients

  • 1 large onion
    Onion

    Onion

    un-yun

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

  • 12 cloves
    Cloves

    Clove

    klo-ve

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

  • 2 fresh bay leaves
  • 4 black peppercorns
  • 500ml full-fat milk
  • 1 tsp wholemeal flour
  • 50g fresh breadcrumbs
  • 25g butter
    Butter

    Butter

    butt-err

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

  • 1 tsp freshly grated nutmeg
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 100ml double cream

Method

  1. Peel the onion and remove the root. Make 12 holes in the onion using a cocktail stick, and push the cloves into the holes.

  2. Place the onion in a medium saucepan with the bay leaves, peppercorns and milk. Heat gently for 20 mins until the onion is soft, then pour the milk through a sieve into a clean pan and discard the bay, onion and peppercorns.

  3. Heat the infused milk until just simmering, then add the flour, breadcrumbs, butter and nutmeg. Cook for 5 mins more until the sauce has thickened, then add the cream and season well. Can be made up to two days ahead. Reheat gently on the hob before serving.

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