Bread Sauce Recipe
This bread sauce recipe UK is creamy, flavorful, and the perfect accompaniment to a roast chicken, turkey, or even a hearty vegetarian wellington.
Equipment
- Saucepan
- Fine-mesh sieve
Ingredients
- 500 ml Full-Fat Milk whole milk is key for creaminess
- 1 Onion peeled and quartered
- 6 Cloves
- 2 Bay Leaves
- Pinch of Ground Nutmeg
- 100 g Stale White Bread crusts removed and torn into small pieces
- 50 g Butter
- Salt and White Pepper to taste
- 2 tablespoons Double Cream for extra richness - optional
Instructions
- Infuse the Milk: In a saucepan, combine the milk, onion, cloves, bay leaves, and nutmeg. Bring to a gentle simmer over medium heat.
- Steep and Steep: Reduce the heat to low, cover the saucepan, and simmer gently for 20-30 minutes, allowing the milk to infuse with the aromatic flavors.
- Strain the Milk: Remove the saucepan from the heat and strain the milk through a fine-mesh sieve, discarding the onion, cloves, and bay leaves.
- Add the Bread: Return the infused milk to the saucepan and add the torn bread. Stir to combine and let the bread soak in the milk for 5-10 minutes, until softened.
- Simmer and Stir: Place the saucepan over low heat and simmer gently, stirring frequently, until the bread has completely broken down and the sauce is smooth and creamy.
- Stir in Butter and Season: Remove the saucepan from the heat and stir in the butter until melted. Season to taste with salt and white pepper.
- Optional Creamy Upgrade: For an extra decadent touch, stir in the double cream just before serving.
- Serve and Enjoy: Serve immediately, alongside your roast dinner. Prepare for bread sauce bliss!
Notes
Use stale bread for the best texture. Simmer gently to prevent scorching. White pepper is recommended. Adjust thickness with milk or simmering. Can be made a day or two in advance.
Disclaimer: Nutritional information is an estimate only and can vary significantly depending on the specific ingredients used. For accurate values, use a nutrition calculator with your specific ingredients.
