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Best-ever bread sauce recipe
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3 ratings
Take your Christmas dinner to the next level with our best-ever bread sauce. We've made this extra-special by topping it with crispy shallots - yum! See method
Ingredients
- 600ml whole milk, plus extra to serve (optional)
- 30g butter, plus extra 1 tbsp, melted, to serve (optional)
- 1 onion, halved and thickly sliced
- 2 large bay leaves
- 8 peppercorns
- 6 whole cloves
- 125g crustless soft white bread, blitzed into breadcrumbs
- ⅛ tsp grated nutmeg
- 250ml vegetable oil
- 3 shallots (or 1 small onion), finely sliced
- 3 tbsp whipping cream, plus extra to serve (optional)
Low in sugar; low in salt
Each serving contains
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Energy
715kj
171kcal
9%
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Fat
11g
15%
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Saturates
5g
27%
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Sugars
5g
6%
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Salt
0.3g
5%
of the reference intake
Carbohydrate 13.4g
Protein 4.6g
Fibre 1g
Method
- Put the milk in a saucepan over a low heat with 30g butter, onion, bay leaves, peppercorns and cloves. Just as the milk is beginning to simmer gently, remove from the heat and set aside to infuse for 1 hr.
- Strain the milk through a sieve into a clean saucepan, discarding the solids left behind in the sieve. Add the breadcrumbs and bubble gently, stirring, over a medium heat for 3-4 mins until creamy and thickened a little. Add the nutmeg; season to taste.
- If making ahead, pour the sauce into a freezer-safe container and sit a piece of baking paper (or clingfilm) directly on the surface so a skin doesn’t form. Leave to cool completely before freezing.
- To serve, add enough oil to a small frying or saucepan to come 1cm up the side and heat over a medium heat until the surface of the pan shimmers and a piece of shallot shimmers immediately when dropped in. Fry the shallots in batches for 1-2 mins, stirring occasionally with a slotted spoon, until dark golden brown. Transfer to kitchen paper to drain and crisp up.
- Stir the cream through the hot bread sauce, loosening with an extra splash of milk or cream if you prefer. Transfer to a serving bowl, drizzle with the melted butter, if using, then top with the crispy shallots.
Tip: Freeze for up to 3 months; defrost overnight in the fridge or for a few hours at room temperature. Heat through gently in a pan, or in a microwave in bursts until piping hot. Alternatively, keep in the fridge for 2-3 days.
See more Christmas sauces