Bread Sauce

There is a list online of the BEST Great British Condiments of all time.

Bread sauce ranks number 23.

Out of 23.

It also says that it “Requires serious culinary skill to make” which is a MASSIVE LIE.

It’s quick, it’s easy, and if you do it well (with proper bread, seasoned nicely) it is delicous and works really well with a roast dinner. Chicken, Gammon, Christmas Turkey, even Pork.

If you’ve never done it before I urge you to give it a go.

Jack

Bread Sauce

Notes

Easy to make

Ingredients

450g or ml milk

1 Medium Onion, peeled and quartered

3 Cloves

1 Bay Leaf

Small sprig of Thyme

Pinch of black pepper or a few whole peppercorns

100g Stale Bread Crumbs

50g Double Cream

25g Cubed cold butter

Salt, Pepper & Nutmeg

Method

  1. Put the milk, onion, cloves, bay, pepper, and thyme into a medium saucepan with a pinch of salt. Bring to the boil.

  2. Remove from the heat and leave to infuse for at least 10 minutes.

  3. Pass the milk through a sieve into a bowl and pour it back into the pan.

  4. Bring it back up to the boil before adding your breadcrumbs.

  5. Cook on the heat stirring all the while with a spatula for 1-2 minutes until thick.

  6. Remove from the heat again and beat in the cream, followed by the butter, and a grating of nutmeg.

  7. Taste and adjust the seasoning if you need to.

  8. Serve it in a dish on the table topped with a slice of butter, a few thyme leaves and some extra nutmeg.

  9. Spoon over your roast meats of choice with, of course, gravy.