If you’ve grown up with bread sauce then you’ll no doubt feel that Christmas just isn’t the same without a jug of thick creamy clove scented bread sauce on the table. It’s perfect with spiced beef and thick slices of salty ham. A blanket of buttery bread sauce can salvage the driest of turkeys and is even amazing spread cold in turkey and cranberry sauce sandwiches on St. Stephens Day.
If you’ve never made it before then try it this year, make it a week before hand and freeze it in a foil tray, just reheat in a pan or in the oven with an extra dollop of butter and splash of milk.
- 1/2 -1 onion
- 12 cloves
- 2 bay leaves
- 500ml milk
- 30g butter & extra for serving
- 125g breadcrumbs
Leave the onion whole or use half, depending on how much flavour you want.
Stud the onion with the cloves, use a little grated nutmeg if you have no cloves.
Place the onion, bay and milk in a pan. Bring to the boil then remove from the heat and leave to infuse for two hours. If possible do this the night before.
To make the sauce heat the milk once more, add the butter and bread crumbs, stirring as you do so.
Turn the heat down as low as possible and leave the sauce to thicken and bubble for about 15 minutes.
Keep warm until needed and remove the onion and bay before pouring into a bowl or jug, add a nugget of butter just before serving.