Sunday, 22 December 2013

Bread Sauce

Some things just scream comfort food and for me bread sauce is one of those foods. This is a really traditional sauce in the UK and I could eat it by the bucket load. Back in England you can pick up dried packets of bread sauce mix in the majority of food shops that you simply add milk to and heat. Well I say pah to packet sauce, this is so much tastier when you make it yourself. The packets are bland and do not have the best consistency.
 
you will need;
 
2 white onions
cloves  (at least a tbsp.)
3 bay leaves
2tsp freshly grated nutmeg
4 cups fresh white breadcrumbs
1 pint of milk
salt and pepper
 
method;
  1. Peel your onions and cover them in the cloves. Place them in a pan with the bay leaves and cover with milk.
  2. Gently warm the milk on the lowest heat setting you can manage and cover the pan with a lid. Infuse the warmed milk for at least an hour.
  3. Remove the onions and any stray cloves. Add the nutmeg and the breadcrumbs and return to the heat.
  4. Season with salt and pepper. Be vey sparing with the salt, I like to go heavy on the pepper. Heat on a gentle heat until the sauce thickens.
You can store in Tupperware and leave in the fridge for 2 days, alternatively you can freeze it once cooled for 2 months, it is nice to make things in advance! To reheat the sauce either straight from the fridge or after you have defrosted it heat gently in a pan on a low heat and add a small knob of butter before serving.
 
My guilty pleasure is sandwiches made from leftovers and this sauce when it goes cold can be spread easily into a sandwich. If you have never had bread sauce before I would love to know your thoughts on this British classic when you have.

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