Bread Sauce
A classic, creamy accompaniment for roast poultry. This traditional recipe relies on the simple method of steeping stale breadcrumbs in hot milk infused with onion and peppercorns until the mixture swells into a thick, comforting sauce.
Ingredients
- 1 pint Whole milk (Approximately 570ml)
- 150 grams Stale white bread, crusts removed (Approximately 2-3 cups of crumbs)
- 1 medium Onion, whole and peeled
- 12 whole Whole black peppercorns
- 1 tbsp Butter
- 2 tbsp Heavy cream (optional)
- 1 pinch Salt (To taste)
Instructions
- 1Take the stale bread (ensure it is dry) and rub it through a wire sieve or pulse in a food processor to create fine crumbs. If using a sieve, placing it upside down on a large sheet of paper can make collection easier.
- 2Pour the milk into a saucepan and bring it to a boil over medium heat.
- 3Once the milk boils, throw in the breadcrumbs. Add the dozen peppercorns and place the whole peeled onion into the saucepan. Move the saucepan to the side of the fire (or very low heat) to allow the breadcrumbs to swell and the flavors to infuse. Do not boil vigorously; let it steep gently until thick.
- 4When the sauce has thickened sufficiently, remove the whole onion. Stir in the butter and the cream (if using). Season with salt to taste. Serve hot.