Sheila’s Bread sauce is a legend in the families. Packed full of flavour from the cloves, bay, and peppercorns.
I did once cause great consternation when I idly suggested “This Year, should we buy a packet of bread sauce “!!!
It is a must on any Christmas Dinner table wherever in the world we are. Delicious served with Turkey, Duck, or Pheasant,….. even the French enjoyed it, although a little suspicious to start with. A sauce made out of bread?
75gr white breadcrumbs
1 medium onion
cloves according to taste
1 bay leaf
6 black peppercorns
425 ml whole milk
50 gr butter
2 tablespoon double cream
salt and pepper
Cut the onion in half and stick the cloves in it; How many? depends on your taste. Sheila likes a pronounced flavour, I prefer a more subtle taste. Place the studded onion, the bay leaf and the peppercorns in a saucepan with the milk. Bring it up to boiling point, then take off the heat, and leave to stand for at least 2 hours, to allow the flavours to infuse.
Stir in the breadcrumbs and add 25g of the butter, and some salt. Leave on a very low heat stirring occasionally,until the crumbs have swollen. You can put the onion back and keep warm till you are ready to serve.
Just before serving remove the onion, and spices beat in the remaining butter, and the cream. Once again Sheila and I differ on the consistency I prefer a pouring sauce, Sheila preference is for a more thick spoon full number.
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