Buttery shallot bread sauce

Buttery shallot bread sauce

  • Rating: 5 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

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

  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal174
fat12g
saturates6g
carbs14g
sugars4g
fibre1g
protein5g
low insalt0.43g
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Ingredients

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.

RECIPE TIPS
PREPARE AHEAD

Can be made 3 days in advance and chilled. To reheat, warm through in a saucepan on the hob or microwave on medium for 3 mins. You may want to add a splash more milk or cream to loosen it a little.

PEELING SHALLOTS

Make the shallots easier to peel by soaking in just-boiled water for 5 mins. Halve them, then peel away the skin.

Goes well with

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    Overall rating

    Rating: 5 out of 5.4 ratings
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