Friday, 14 December 2012

on the 5th day of create christmas

I made for myself... lots of bread sauce (sung like 5 gold rings!)

In my humble opinion, bread sauce is the king of all sauces.

110g stale crustless white bread - chop in a processor
1 large onion
1 pint of whole milk
50g butter
2 tbsp double cream
1 nutmeg
2 bay leaves
1 sprig of thyme
15 cloves
5 black peppercorns
2 peeled garlic cloves
salt to taste

Stud your peeled onion with cloves and peppercorns & place in a pan with the bay leaves, thyme, smashed garlic and the milk. slowly bring to the boil with a lid on to let all the flavours infuse.
Add the bread & stir gently, switch off & leave to cool.
Once cool remove the bay, thyme, garlic & studded onion, if you like you can grate some of the cooked onion into your sauce.
When ready to use heat gently & add the double cream, some salt and pepper and a little grated fresh nutmeg.


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