Thursday, 29 December 2011

Christmas How To... Make Bread Sauce

Even my Dad eats this and he usually hates bread sauce. For me, a roast dinner isn't complete without it and I certainly wouldn't be happy if christmas dinner didn't include it. The trick is to leave the milk to infuse for a very long time.

Pop a pint of milk (about 500ml) into a saucepan with a small, halved onion (or two quarters of a large one) with a clove pushed into each peice. Add a bay leaf, a peice of mace and a few white peppercorns. Put on the heat and bring almost to a boil, but not to boiling point. When you see bubbles starting take it off the heat and leave. Just leave it alone, for hours.

Strain the milk into a bowl full of torn bread, preferably a bit stale. The best part of half a loaf will do the trick, just remember to take off the crusts. Pop in the fridge and leave until you are almost ready to eat it.

When you're ready, decant the milky bready mixture back into a saucepan with several knobs of butter and a splosh of double cream. Heat up gently and season with salt, pepper and grated nutmeg. Delicious.
Go to the Christmas Dinner (2011) post

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