Bread sauce
This is a traditional sauce to serve with roast game and fowl.
Instructions
- Stick cloves into the half onion.
- Place milk into a pan, add bay leaf and onion with cloves. Bring to the boil, turn the heat off and leave to stand for 30 minutes.
- Strain the milk into a clean saucepan. Add nutmeg and butter and heat over a low heat to just below the boiling point.
- Add bread crumbs and cook for a further 1-2 minutes, until the sauce thickens.
- Season to taste with salt and freshly ground black pepper.
Yield
4 servings
Preparation time
15 minutes
Cooking time
15 minutes
Total time
30 minutes
Notes
You can prepare bread sauce in advance and warm it just before serving. The point just below the boiling point is known as the scalding point. Bringing the milk to the scalding point means to heat it to just below the boiling point, without actually letting it boil.
The chef's touch - substitute some of the milk for heavy cream. Add half of the cream to the strained milk when heating, add the other half once the sauce has thickened. You can add the butter at this point, it will melt into the hot sauce, to finish off the sauce chef style.
Source
British cuisineThis sauce is popular around the holiday season for the obvious reasons.
easy, sauces
condiments, holiday
English food recipes
Food in Europe
Food in Europe