Friday, 30 January 2009

Bread Sauce

I love bread sauce, but it seems to have fallen out of fashion in recent years. It's a great addition to any roast and is also fantastic re-heated the next day to have with the leftovers. It's best made the day before so the flavours can infuse properly.


  • 500ml milk

  • 1 onion, peeled and cut in half

  • 20 whole cloves

  • 10 peppercorns

  • 1 bay leaf

  • 50g butter, chopped

  • 110g white breadcrumbs, best made from a couple days old stale loaf

  • 3 tbsp double cream


  1. Put the milk in a pan and start to heat it on a gentle heat.

  2. Push the cloves into the onion half.

  3. Place the butter, onion with cloves, peppercorns and bay leaf into the milk.

  4. Simmer gently for 10 minutes.

  5. Remove the onion, peppercorns and bayleaf. Don't worry if you can't find all the cloves or peppercorns, they'll just add texture to the sauce!

  6. Stir in the breadcrumbs and simmer for 10 minutes or until the sauce gets really thick.

  7. Place the onion and bay leaf back into the sauce and put in the fridge overnight.

  8. Just before you need the bread sauce, remove the onion and bay leaf and stir in the cream.

  9. Reheat on a medium heat, stirring regularly. Alternatively reheat in the microwave on full power for 5 minutes.

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