A classic bread sauce is the ultimate accompaniment to a perfect Christmas dinner or a roast chicken on a Sunday. Whatever day of the week it might be, this tried and tested recipe makes the best bread sauce we have ever tasted.
What You Need
- 1 small onion
- A handful of cloves
- A teaspoon of blade mace
- 300ml of milk
- 200ml of double cream
- 200g of white breadcrumbs
- Sea Salt
- Ground Black Pepper
- Knob of butter
- Stud the onion with cloves.
- Pour the milk and cream into a heavy bottomed saucepan and add the onion and blade mace.
- Season with sea salt and ground black pepper.
- Gently heat the pan so that the onion and cloves flavour the milk.
- Take off the heat and leave it to infuse for a few hours.
- Put the pan back on a gentle heat and add the bread crumbs until they swell. Heat for approx 10 minutes, stirring slowly.
- Remove the onion and add the knob of butter.
- Season to taste.
- Serve or freeze.
To make your own breadcrumbs just leave your bread out, sliced, for a few hours until slightly hardening. Whack in a food processor to whiz into crumbs.
This is a great way to use up left over stale bread and the breadcrumbs freeze perfectly.
Breadcrumbs are also very useful for Treacle Tart – if you would like the recipe next month then make sure you subscribe asap.