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Bread Sauce
From the book
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Introduction from Katie Marshall
I’ve discovered that bread sauce can be a somewhat divisive thing. I had always thought it was a delicious (and non-negotiable) addition to the Christmas meal, but evidently some people don’t buy into it. Their loss! It’s a rich and creamy supplement to the brimming plate – sweet from the bay-infused milk and the white bread. I could eat it straight from the pan (and definitely have).
Ingredients
Method
Put the milk, onion and bay in a medium saucepan with a good grind of black pepper. Simmer for 10 minutes, then cover with a lid and set aside to infuse for 30 minutes (or cool, then refrigerate overnight if prepping ahead).
Fish out and discard the onion and bay leaves, then add the breadcrumbs. Put over a low heat and stir for 5 minutes, until thickened. Stir through the butter and cream until melted and combined. Taste and season with salt and more freshly ground black pepper. Cover the surface of the sauce lightly with clingfilm (plastic wrap) if reheating later.
Reviews
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