Creamy bread & shallot sauce

This hearty roast dinner accompaniment is flavoured with cloves, bay leaves and nutmeg- great with chicken or turkey and smothered in gravy

  • Prep:10 mins
    Cook:25 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 198
  • fat 16g
  • saturates 10g
  • carbs 10g
  • sugars 4g
  • fibre 1g
  • protein 4g
  • salt 0.3g


  • 25g butter
  • 140g small shallots, quartered
  • 6 cloves
  • 2 bay leaves
  • 600ml whole milk
  • 100g crustless white bread (ideally cut from a loaf), cubed
  • 150ml double cream
  • just over ½ nutmeg


  1. Melt the butter in a deep non-stick pan. Add the shallots, cloves and bay leaves, and gently cook for 10 mins over a low heat until the shallots are soft and colouring a little. Pour in the milk, then part-cover the pan and leave to simmer on a very low heat for 10 mins.

  2. Remove the cloves, then add the bread and cream to the shallot mixture. Grate in half the nutmeg, then cook for 5 mins, or until the bread absorbs the milk and starts to break down a little but still has a texture. Can be made 1 day ahead (you may need to thin with a little milk). Grate over the remaining nutmeg to serve.

Suggested recipes from this collection...