Bread Sauce
....a delicious accompaniment to any
roast poultry or game bird
Homemade Bread Sauce is so quick and easy to make, and so much nicer than the "instant" packet variety! Here in the UK, Christmas Dinner just wouldn't be complete without it!
Although this sauce is at its classic best made shortly before it's needed, it can be made in advance if necessary. Once cooked, pour into a sealable plastic container and snap on the lid. Once completely cool, it can be stored in the refrigerator for up to 24 hours and then simply reheated in a saucepan over a very low heat, or in the microwave if preferred.
Gourmet food........the EASY way!
Bread Sauce Recipe
INGREDIENTS
Serves 8
4oz/110g unsliced, one day old white bread
1 medium onion, peeled
6 to 10 whole cloves, according to taste
1 bay leaf (fresh if possible)
about 8 black peppercorns
1 pint/ ½ litre full-fat milk
2oz/50g butter
2 tablespoons double (heavy) cream
salt & freshly milled black pepper
METHOD
- Begin by removing the crusts from the bread, Tear into pieces and pop into a food processor and blend until you have fine crumbs.
- Cut the onion in half and stud with the cloves.
- Place the studded onion, bay leaf, peppercorns, milk and a seasoning of salt into a heavy based saucepan. Over a low heat, bring almost to the boil, stirring occasionally. Remove from the heat and cover with a lid. Leave the mixture to infuse for a couple of hours or more.
- When you are ready to make the sauce, remove the onion, bay leaf and peppercorns with a slotted spoon. Now over a medium heat, bring the milk back to simmering point and then beat in the breadcrumbs and half of the butter. Lower the heat and bring back to a gentle simmer.
- Stirring frequently, cook the sauce for 10 to 15 minutes by which time the crumbs will have swollen and thickened the sauce.
- Just before serving, beat in the remaining butter and the cream and season to taste with salt & freshly milled black pepper. Serve in a warm sauce-boat, jug or serving bowl.
ENJOY!
This classic bread sauce is the perfect accompaniment to Traditional Roast Turkey, Roast Chicken, Baked Ham, Roast Goose and almost any roast game bird especially pheasant, grouse and partridge.
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