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Traditional bread sauce

Every Christmas lunch needs a big bowl of bread sauce on the table

  • Prep: 10 mins
    Cook: 10 mins
    Plus infusing time
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 124
  • Carbohydrates 12
  • Saturated Fat 4
  • Sugar 2
  • Protein 3
  • Fat 8
  • Fibre 0
  • Salt 0.31

Nutrition per serving

  • Calories 124
  • Carbohydrates 12
  • Saturated Fat 4
  • Sugar 2
  • Protein 3
  • Fat 8
  • Fibre 0
  • Salt 0.31

Ingredients

  • 1 onion studded with 6 cloves
  • 300ml milk
  • 75ml double cream
  • 6 black peppercorns
  • 2 bay leaves
  • 100g fresh white breadcrumbs
  • 1 tbsp butter
  • freshly grated nutmeg, to season

Method

  1. Pop the onion in a pan with the milk, cream, peppercorns and bay leaves. Bring to a simmer, then turn off the heat and leave to infuse for 30 mins. Pour the milk through a sieve into a jug, then return it to a cleaned pan.

  2. Stir in the breadcrumbs, bring back to the simmer and cook for a few mins (add a splash more milk if you like your sauce thinner). Stir in the butter, season with salt, white pepper and nutmeg, then pour into a warm serving jug or bowl. Or leave to cool and chill or freeze for up to 1 month until needed.

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