Easy Traditional Bread Sauce
Traditional savory bread sauce is an English classic and Christmas day must, but it's also quick and easy enough to serve with weeknight chicken.
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- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 fl oz. / 300m semi-skimmed milk
- 5 fl oz. / 150 mL double (heavy) cream
- 1 onion (peeled and studded with 6 cloves)
- 1 bay leaf
- 1 1/4 cups / 75g fresh bread crumbs
- 1 oz. / 25g butter
- Fine salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- 1
Gather the ingredients.
- 2
Place 1 1/4 cups (300 ml) skim milk, 10 tablespoons (150 ml) heavy cream, the clove-studded onion, and the bay leaf into a large saucepan.
- 3
Bring to a gentle boil, making sure the mixture does not boil over.
- 4
Turn off the heat and let the mixture stand for about 10 minutes to cool and allow the flavors to gently infuse.
- 5
Remove the bay leaf and discard. Remove the onion from the pan and set aside. (Read below why you'll want to keep the onion.)
- 6
Gradually add 1 1/4 cups (75 g) breadcrumbs to the pan, stirring with a wooden spoon until the mixture thickens and becomes more smooth. You don't want the sauce to be completely smooth; it should still have the texture of the bread.
- 7
Add 2 tablespoons unsalted butter to the pan and stir to incorporate. Season with salt and pepper to taste and serve.