This dish proves that bread sauce can be rather lovely. Creamy bread sauce is a simple recipe that can be made in advance (up to a month if you're really organised and you freeze it). Perfect with turkey or any game.
Serves 8
Takes 20 minutes to make, plus 1 hour infusing
Per serving:
218kcals
12.5g fat (7.7g saturated)
6g protein
21.6g carbs
5.2g sugar
0.6g salt
1. Stud each onion quarter with 2 cloves. Put into a saucepan with the milk, peppercorns and 3 of the bay leaves. Place over a low heat and slowly bring to simmering point. Set aside for 1 hour to let the flavours develop.
Once made, this will keep, covered in the fridge, for up to 5 days. To freeze: You can freeze this after step 2 for up to 1 month. Defrost in the fridge for 24 hours, then complete the recipe.
2. Strain into a clean pan. Stir in the breadcrumbs and butter and simmer over a medium heat for a few minutes, stirring, until thickened. Stir in the cream and bring back to simmering point. Season to taste.
3. Transfer to a serving dish and garnish with the remaining bay leaf and a little nutmeg to serve.
© delicious. magazine
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