Monday, April 15, 2013

Bread Sauce

What a delight a good home made Bread Sauce is, forget the ghastly packet stuff, This is just perfect with Roast Chicken or Turkey. I always make it at Christmas but have to admit not that often in the year.

I was making a Roast Chicken with sage and Onion stuffing so decided I would have to make some and very glad I did!
As far as I know this is the sole surviving bread thickened sauce from Medieval times. Its easy cut an Onion in half and stud it with about half a dozen cloves add a dozen whole black peppercorns and a bay leaf and a pint or so of full fat Milk and a pinch of Salt
Bring it to nearly a boil and cover with clingfilm to stop a skin forming and leave it to infuse for at least 2 hours.
I blend the Breadcrumbs in a food processor crusts and all , if you haven't got any stale bread, put 3 slices in your toaster for a minute and that will dry out the bread without colouring.
Once the Milk is infused set aside the Onion Bay and Peppercorns and add your breadcrumbs and gently heat add a big chunk of butter and some double cream and stir.
Once the breadcrumbs have swollen return the studded Onion and keep in a warm place until you serve absolutely scrumptious

No comments:

Post a Comment