Traditional Bread Sauce
- Cooking Method: Braising
- Difficulty: easy
500ml milk
50 gm butter
1 onion, chopped roughly
6-8 whole cloves
6 peppercorns
2 garlic cloves, peeled
1-2 bay leaves
3 thyme sprigs, plus a few to garnish
2 slices of white bread, crumbed (or whatever you have, stale is best)
4 Tbsp single cream or mascarpone
Pinch nutmeg, freshly grated
Take a step back in time with this wonderful dish!
Simmer the milk, butter, onion, cloves, peppercorns, garlic and herbs in a pan for at least 20 mins until the onion is soft.
Strain and return just the liquid to the pan.
Crumb the bread by hand to retain some texture.
Add the crumbed bread and simmer for 3-4 mins.
Take off the heat and stir in the cream or mascarpone.
Add nutmeg, season generously with salt and pepper.
Garnish with thyme sprigs and serve with your roast dinner.
CHEF’S TIP
This fragrant sauce is an ideal accompaniment for any roast meal.
It can be made up to 3 days in advance and heated up on the hob or microwave on Medium for 3 mins.
Recipe inspired by BBC Good Food.
Shop Ingredients
Aitchbone removed for easy carving. Product weighs approx 2 - 2.5kg. Shank on. Rump off. Supplied by Silver Fern Farms
Friedrch Laucke established his first flour mill in Australia's Barossa Valley in 1899. Now you can become the master of
