Classic Bread Sauce
Take your next roast dinner to another level with our classic bread sauce. Super easy to make, this sauce is rich & jam packed full of flavour!
Servings: 8 People
Equipment
- Large Saucepan
- Sieve
Ingredients
- 600 ml Whole Milk
- 150 ml Double Cream
- 6 Sprigs Rosemary
- 6 Sprigs Thyme
- 1 Bay Leaf
- 6 Black Peppercorns
- Nutmeg To Taste
- 1 White Onion Peeled & Cut In Half
- 6 Cloves
- 200 g White Bread Sliced
- 50 g Butter
Instructions
- Place the milk & cream into a saucepan with the rosemary, thyme, bay leaf, peppercorns & nutmeg. Stud the onion with the cloves then add into the milk as well.
- Season the milk with salt & pepper then place over a low heat & cook until steaming hot. Take the pan off the heat, cover with a lid then leave to infuse for an hour.
- In the meantime, cut the crusts off the bread, cut/tear into small chunks then set aside. Alternatively, blitz the bread into coarse breadcrumbs with a food processor.
- Once the milk had infused, pass it into a jug, through a sieve. Give the saucepan a quick wash then pour the milk back in.
- Add the bread to the milk then place over a low heat & cook for 10-15 minutes, or until thick. Make sure to stir the sauce regularly.
- Next, add the butter into the bread sauce then stir to melt. Give the sauce a taste to check the seasoning, adding more salt & pepper if necessary then take off the heat.
- Pour the sauce into a bowl then grate nutmeg over the top & serve immediately.
Notes
1. Cooking On An Aga - Use the simmering plate for both the infusing of the milk & cooking of the sauce.
2. Bread - White bread works best for bread sauce. A good quality loaf that has gone slightly stale is ideal.
3. Storage - If not serving straight away, the bread sauce should be kept in the fridge & be eaten within 3 days.
4. Reheating - To reheat bread sauce, cook it in a pan over a low heat until hot. You might need to add in a splash of milk as well.