Bread sauce

1 pint fresh milk

1 large or two small onions, peeled and quartered

2 bay leaves

1 teaspoon whole black peppercorns

Breadcrumbs as desired (using safe white bread – see my earlier bread recipe if you cannot find a safe white loaf – bake a simple loaf using plain white flour with no added extra ingredients)

2 tablespoons double cream

2 teaspoons butter

Salt and ground black pepper

 

  1. Put the milk, onion, bay leaves and pepper corns in to a pan. Bring the milk to the boil then remove from the heat, cover, and leave for 30 minutes to an hour to steep.
  2. Strain the bay leaves, onion and peppercorns from the milk, return to the heat and add sufficient breadcrumbs to give you the desired consistency – some people like a smoother, runnier sauce, other people prefer a thicker consistency – this is why there is no weight of breadcrumbs recommended.
  3. When your sauce is sufficiently thick, add the cream, butter, and salt and ground pepper to taste. This will keep in the fridge for about 2 days so can be made in advance, however, if doing this, leave the cream and butter out and only add them once you have reheated your sauce ready for serving.
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About Tiger

dreamer. writer. thinker. sometimes all three at once.
This entry was posted in Christmas, sauces, side dishes, vegetarian and tagged , , , . Bookmark the permalink.

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