Bread sauce

recipe

Bread sauce

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The simplest of ingredients often yields the most comforting and tasty results. This is certainly the case with homemade bread sauce. It is best made not long before serving as it should be served warm and can thicken if it sits around too long. You can add your own twists if you like, for example pop a sprig of fresh thyme, sage or parsley into the milk while it infuses. If you are feeling really decadent you can add a drop or two of single or double cream at the end to make it extra rich. Tip: save bits of stale white bread, process to crumbs and store in the freezer.

Ingredients

1 onion
6 whole cloves
300ml / 1/2 pint whole milk
1 bay leaf
10 black peppercorns
pinch of freshly grated nutmeg
pinch of salt
55g / 2 oz fresh bread crumbs, processed finely
25g / 1 oz butter

Directions

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Peel the onion and cut in half. Stick cloves into each half and put into a small saucepan with the milk, bay leaf and peppercorns. Place over a medium heat and bring slowly to the simmer. Remove the pan from the heat and allow to sit and infuse for - minutes.
Strain the milk through a sieve into a small bowl or jug and discard the onion and other bits. Give the saucepan a quick wash and pour the milk back in.
Add the breadcrumbs and butter to the milk and place back on a low heat and stir gently, taking care that it does not boil.
If the sauce is too thick you can add a little more milk or cream; likewise if too thin add a few more breadcrumbs. Taste for seasoning and add salt and pepper if needed. Serve warm.

Source: Terry Farris