Creamy Bread Sauce
Traditional bread sauce is a British institution and it can really turn an average roast dinner into something truly magical. I think it has a bit of a bad reputation these days because it has either been made badly or, worse still, been served out of a jar.
If done properly, bread sauce is wonderful and once you've tried this super simple recipe, I'm sure that it will become a staple on your roast dinner table too. We always have it on Christmas Day as it goes so well with turkey and this incarnation freezes really well so you can make it now and have it all ready to serve at Christmas.
Creamy Bread Sauce
Serves 8
1 onion, quartered
20 cloves
568ml (1 pint) full-fat milk
2 bay leaves (ideally fresh)
6 juniper berries, lightly crushed with the heel of your hand
8 peppercorns
100g fresh white breadcrumbs (I like to whizz sourdough in the food processor)
25g butter
4 tbsp double cream
salt and black pepper
Stud the onion with the cloves and put in a pan with the milk, bay leaves, juniper and peppercorns. Bring to the boil, then set aside for 2 hours, to infuse.
Bring the milk back to the boil and strain into a clean pan, discarding the solids. Stir in the breadcrumbs and the butter and set aside the pan for 15 minutes, to thicken.
To serve, reheat the bread sauce on the hob, stir in the double cream and season to taste with salt and black pepper.
To freeze: Spoon into freezer bags, and freeze for up to 3 months. Defrost at room temperature. If it is too thick, just add a little extra milk or cream.
If done properly, bread sauce is wonderful and once you've tried this super simple recipe, I'm sure that it will become a staple on your roast dinner table too. We always have it on Christmas Day as it goes so well with turkey and this incarnation freezes really well so you can make it now and have it all ready to serve at Christmas.
Creamy Bread Sauce
Serves 81 onion, quartered
20 cloves
568ml (1 pint) full-fat milk
2 bay leaves (ideally fresh)
6 juniper berries, lightly crushed with the heel of your hand
8 peppercorns
100g fresh white breadcrumbs (I like to whizz sourdough in the food processor)
25g butter
4 tbsp double cream
salt and black pepper
Stud the onion with the cloves and put in a pan with the milk, bay leaves, juniper and peppercorns. Bring to the boil, then set aside for 2 hours, to infuse.
Bring the milk back to the boil and strain into a clean pan, discarding the solids. Stir in the breadcrumbs and the butter and set aside the pan for 15 minutes, to thicken.
To serve, reheat the bread sauce on the hob, stir in the double cream and season to taste with salt and black pepper.
To freeze: Spoon into freezer bags, and freeze for up to 3 months. Defrost at room temperature. If it is too thick, just add a little extra milk or cream.
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