A quintessentially British accompaniment to Christmas dinner, bread sauce is an easy to make dish that can be served warm or cold. Our‚ Executive Head Chef Graham Tinsley MBE has shared his bread sauce recipe to help you prepare for the festive season!
You will need:
100 grams fresh white breadcrumbs
1/2 litre (1 pint) full-fat milk
1 onion, peeled and quartered
4 whole cloves
2 fresh bay leaves
1 teaspoon peppercorns
1/2 teaspoon of grated mace
1 teaspoon salt
30g (1 oz) butter
Fresh grated nutmeg
- Pour the milk into a saucepan.
- Press a clove into each quarter of the onion.
- Add the onion quarters, bay leaves, peppercorns and the blades of mace to the pan (or sprinkle the ground mace into the pan) along with the salt and bring to the mixture almost to its boiling point.
- Remove the pan from the heat. Cover with a lid and leave the ingredients infuse for at least half an hour.
- After the mixture has infused, place the pan back on a very low heat. Using a slotted spoon, remove the onions, peppercorns, cloves, bay leaves and the blades of mace.
- Add the bread to the saucepan and cook for about 15 minutes, stirring occasionally. The sauce should become thick and warm.
- Just before serving the sauce, add the butter to the saucepan and stir until the butter has melted, combining with the sauce. Season, to taste, with salt.