Bread sauce
Posted: Wed Nov 06, 2013 11:09 am
I have the sneaking suspicion this is terribly English, but it is great with poultry and with Christmas looming up worth adding.
A very, very easy sauce that is far better than the sum of its components.
Take a medium brown onion, peel it and stud with cloves, about half a dozen. Put in a saucepan and cover with milk.
Simmer, don't boil, for about five minutes or so, longer if you like a more intense clove flavour, discard the onion, reserve the milk, rinse out the saucepan, put the milk back on the heat and add torn up dry bread, purists remove the crust, I rarely bother. Keep stirring as the sauce thickens. add a knob of butter and season with salt and ground pepper, stab mix it briefly if you like.
Just keep it warm for serving, perfect match to chicken or turkey
Cheers
A very, very easy sauce that is far better than the sum of its components.
Take a medium brown onion, peel it and stud with cloves, about half a dozen. Put in a saucepan and cover with milk.
Simmer, don't boil, for about five minutes or so, longer if you like a more intense clove flavour, discard the onion, reserve the milk, rinse out the saucepan, put the milk back on the heat and add torn up dry bread, purists remove the crust, I rarely bother. Keep stirring as the sauce thickens. add a knob of butter and season with salt and ground pepper, stab mix it briefly if you like.
Just keep it warm for serving, perfect match to chicken or turkey
Cheers