This home-made Bread Sauce recipe is quick and easy to make. It has a rich creaminess, flavoured with bay and nutmeg, which is a sumptuous addition to any celebratory meal.
- 1 onion
- 300 ml milk
- 1 bay leaf
- 6 black peppercorns
- Grated nutmeg
- 75 g fresh white breadcrumbs
- 75 g butter
- 100 ml double cream
- Salt and pepper to taste
- Peel and chop the onion.
- Put the chopped onion into a small saucepan. Add the milk, bay leaf and peppercorns.
- Heat the milk until it starts to gently bubble. Don’t let it boil over!
- At this point, you can set aside the milk without removing the flavourings. Once it is cool, leave it in the fridge overnight and then use as from step 5. This allows the flavour to develop. However, if you want to eat the breadsauce on the same day, you can just proceed as from step 5.
- Strain the milk to remove the flavourings.
- Pour the flavoured milk into a small saucepan and add the grated nutmeg, breadcrumbs, butter and cream.
- Heat gently, stirring to combine, until the butter is melted.
- Serve warm topped with a little more grated nutmeg.
It is very easy to make your own breadcrumbs. Just tear or cut white bread into large pieces and then process for a few seconds in a blender or food processor. It works best if the bread is proper, crusty bread and if it is slightly stale.
It is really worth obtaining your grated nutmeg from actually grating a whole nutmeg rather than using ready-grated nutgmeg. You can buy a jar of whole nutmegs in most supermarkets and then just use a food grater to grate what you need into your dishes. Just smell the freshly grated nutmeg and you will understand!
Keywords: bread sauce, seasonal sauce, roast dinner