Buttery shallot bread sauce

Buttery shallot bread sauce

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(4 ratings)

Prep: 20 mins Cook: 25 mins


Serves 8
This bread sauce has flavour layered up from the very start ,with almost-melting shallots, herbs and spices

Nutrition and extra info

  • Vegetarian


  • kcal174
  • fat12g
  • saturates6g
  • carbs14g
  • sugars4g
  • fibre1g
  • protein5g
  • salt0.43g
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  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 10 shallots, finely sliced (see tip, below)



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

  • 6 cloves



    A clove is the dry, unopened flower bud of the tropical myrtle tree family used to flavour a…

  • 3 thyme sprigs


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 bay leaf, plus extra to serve
  • 600ml full-fat milk



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

  • pinch white pepper



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 100g fresh white breadcrumbs, from a good-quality loaf
  • 5 tbsp single or double cream, plus more to serve, if you like
  • ¼ tsp freshly grated nutmeg, or to taste



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


  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.

  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.

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Comments, questions and tips

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7th Dec, 2019
I have made this every Christmas for the last few years. Lovely and creamy and not too clovey. Even bread sauce skeptics like it.
13th Jan, 2011
A real winner with the whole family.
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