Bread Sauce
A classic British bread sauce made with bread, onion, and cream, traditionally served with roasted poultry. The bread is cooked with onion and peppercorns, then strained and enriched with cream and butter for a smooth, flavorful accompaniment.
Ingredients
- 2 cups Bread crumb from French roll or white bread slice (Approximately 2-3 slices of bread, crusts removed)
- 2 cups Water (For boiling the bread)
- 1 small Onion, minced (Finely minced)
- 6 whole Black peppercorns, whole (To be removed before serving)
- 0.5 cup Heavy cream (A gill equals approximately 1/2 cup)
- 2 tablespoons Butter
- 0.5 teaspoon Salt (Or to taste)
Instructions
- 1Remove crusts from bread and tear or cut the crumb into small pieces.
- 2In a saucepan, combine the bread crumbs, water, minced onion, and whole peppercorns. Bring to a boil, then reduce heat and simmer until the onion is tender, about 15 minutes.
- 3Drain off most of the water, reserving about 2 tablespoons. Pick out and discard the peppercorns. Press the bread and onion mixture through a fine-mesh sieve or food mill to create a smooth puree.
- 4Return the strained bread mixture to the saucepan. Add the cream, butter, and salt. Stir constantly over medium heat until the mixture comes to a boil and is smooth and creamy, about 3-4 minutes.
- 5Transfer the bread sauce to a warmed sauce boat or serving dish. Serve hot alongside roasted poultry or game.
