Seasonally Saucy: Bread Sauce

When I was little I used to have quite an aversion to bread sauce. In fairness this may have been because I had only tasted the instant stuff that came out of a packet. Mmmmm....

Fast forward to a few years ago when I decided to cook Christmas dinner for ten, complete with a five-bird roast from the local butchers. I was determined to make all the traditional accompaniments and realised that the time had obviously come to confront the bread sauce issue. And do you know what, I am so glad I did. It was a revelation!

The homemade bread sauce has since become a permanent fixture on the Christmas menu, unlike inviting so many people around that I spent all day in the kitchen whilst my guests spent a lovely afternoon in the local pub.

Bread Sauce (serves 8 - 10)

You will need:

• 1 white onion,
• 4 cloves
• 6 black peppercorns
• 2 bay leaves
• 1 pint of full-fat milk
• 150g fresh white breadcrumbs. You can make your own breadcrumbs by chucking some slightly stale white bread, crusts removed, into your food processor or liquidiser and giving it a good blitz.
• 2 - 3 tablespoons double cream
• Freshly grated nutmeg

Make it!

1. Peel and quarter your onion and press one clove into each section.

2. Place the milk in a saucepan with the clove-studded onions, peppercorns and bay leaves. Bring to the boil and then remove from the heat and leave to infuse for an hour.

3. Once the milk is infused return to a low heat and remove the onions, peppercorns and bay leaves using a slotted spoon.

4. Add the breadcrumbs and cook for about 15 minutes, stirring occasionally. Your sauce should now be lovely and thick!

5. Just before serving, stir in the butter until it is melted. Pour in the cream and season with freshly grated nutmeg, salt and pepper to taste and stir until combined. Serve warm.

Flickr image from Alex{G}'s photostream.