English Bread Sauce Food

TRADITIONAL BREAD SAUCE

Steps:

• Pop the onion in a pan with the milk, cream, peppercorns and bay leaves. Bring to a simmer, then turn off the heat and leave to infuse for 30 mins. Pour the milk through a sieve into a jug, then return it to a cleaned pan.
• Stir in the breadcrumbs, bring back to the simmer and cook for a few mins (add a splash more milk if you like your sauce thinner). Stir in the butter, season with salt, white pepper and nutmeg, then pour into a warm serving jug or bowl. Or leave to cool and chill or freeze for up to 1 month until needed.

EASY BREAD SAUCE

Steps:

• Peel the onion and remove the root. Make 12 holes in the onion using a cocktail stick, and push the cloves into the holes.
• Put the onion in a medium saucepan with the bay leaves, peppercorns and milk. Heat gently for 20 mins until the onion is soft, then pour the milk through a sieve into a clean pan and discard the bay, onion and peppercorns.
• Heat the infused milk until just simmering, then add the flour, breadcrumbs, butter and nutmeg. Cook for 5 mins more until the sauce has thickened, then add the cream and season well. Can be made up to two days ahead. Reheat gently on the hob before serving.

BREAD SAUCE

Steps:

• Simmer the milk, butter, onion, cloves, peppercorns, garlic and herbs in a pan for 20 mins. Strain and return the liquid to the pan. Add the breadcrumbs and simmer for 3-4 mins. Stir in the cream or mascarpone. Add nutmeg, season and serve. Can be made up to 3 days in advance and heated up on the hob or microwave on Medium for 3 mins.

ENGLISH BREAD SAUCE

Steps:

• Stud onion with cloves (stick them into the outside of the onion) and place in saucepan with the bay leaf and milk.
• Bring to a boil, slowly, over medium heat; remove from heat, cover, and let flavors infuse for about 10 minutes.
• Remove the bay leaf and onion.
• Add breadcrumbs, return to heat, cover, and let simmer 10 to 15 minutes, stirring occasionally.
• Stir in the butter and half and half; serve.