Description
Enhance your roast dinners with my classic Bread Sauce recipe. Creamy, spiced, and utterly comforting, it's the perfect accompaniment.
Ingredients
Units
Scale
- 625ml milk
- 60g butter
- 1 onion
- 7 cloves
- 2 garlic cloves
- 1 bay leaf
- 3 thyme sprigs
- 110g sourdough breadcrumbs
- 75ml double cream
- Salt and pepper to taste
Instructions
- Begin by peeling the onion and slicing it in half—stud one of the onion halves with the 7 cloves.
- In a saucepan, pour the milk and add the studded onion, garlic cloves (lightly crushed), bay leaf, and thyme sprigs. Place the saucepan over low heat, and slowly bring the milk to a gentle simmer. Allow it to simmer for about 15 minutes to infuse the flavors.
- Melt the butter in a separate pan over medium-low heat while the milk simmer. Once the butter has melted, add the sourdough breadcrumbs and cook, stirring constantly, for about 5-7 minutes or until the breadcrumbs are golden brown and toasted. Be careful not to burn them. Set the toasted breadcrumbs aside.
- After the milk has simmered and absorbed the flavors, remove it from the heat and strain it into a clean saucepan, discarding the onion, garlic, bay leaf, and thyme sprigs.
- Gradually whisk the toasted breadcrumbs into the infused milk, ensuring no lumps. Place the saucepan over low heat and continue to cook, stirring constantly, for another 5-10 minutes. The sauce will thicken as it cooks.
- Stir in the double cream. Once the sauce reaches your desired consistency (it should be thick but pourable). Continue to cook for 2-3 minutes, allowing the sauce to heat through.
- Season the bread sauce with salt and pepper to taste. Adjust the seasoning as needed.
- Remove the saucepan from the heat and transfer the bread sauce to a serving dish.
- Serve the bread sauce hot alongside your roast poultry or other dishes as desired.
Notes
- Make It Ahead: Bread sauce can be made in advance and reheated when needed. Store it in the refrigerator for up to 2-3 days. When reheating, you may need to add a little extra milk or cream to bring it back to the desired consistency, as it can thicken upon cooling.
- Customisation: This basic recipe is a great starting point, but you can customise it to suit your taste. Some people like to add a pinch of nutmeg or a splash of white wine for extra flavor. Feel free to experiment with different herbs and spices.
- Smooth Texture: If you prefer a smoother texture, use a blender or food processor to purée the sauce after cooking. This will give you a velvety, smooth consistency.
- Straining: Straining the infused milk after simmering removes solid bits and ensures a smoother sauce. Use a fine-mesh sieve or cheesecloth for this step.
- Consistency: Adjust the thickness of the sauce to your liking by adding more milk or cream if it becomes too thick during cooking. Keep in mind that it will continue to thicken slightly as it cools.
- Serving Suggestions: Bread sauce is traditionally served with roast poultry, but it can also complement other roasted meats, such as pork or game birds. It can even be served with vegetarian dishes as a creamy side.
- Reheat Gently: When reheating, do so gently over low heat, stirring frequently, to prevent the sauce from sticking to the pan or becoming too thick.
- Leftovers: If you have leftover bread sauce, consider using it as a creamy topping for mashed potatoes or a dip for roasted vegetables. It's a versatile sauce with a comforting flavor.
- Double or Halve the Recipe: Adjust the quantities based on your needed servings. This recipe can easily be doubled for larger gatherings or halved for smaller meals.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boil
- Cuisine: English