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Bread Sauce

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Bread Sauce
18th February, 2018

Bread sauce is a staple that can be served with so many fowl and poultry dishes so I had to include it. To many; it’s a Christmas Day sauce but I’m hoping that it’ll regain its place as a sauce to be enjoyed throughout the year

This sauce can be made a day in advance and also freezes down well enough


  • 100 g white breadcrumbs
  • 1 large onion
  • 15 whole cloves
  • 1 bay leaf
  • 6 black peppercorns
  • 550 mls milk
  • 50g butter
  • A dollop of double cream
  • salt and freshly milled black pepper


    Preheat the oven to 100 C

    Start off with making the breadcrumbs by placing the bread into a food processor and giving a good blitz. Pour the breadcrumbs onto a tray and then pop into a preheated oven for about 20 minutes until they begin to dry out. Remove from the oven

    Peel and stud the oven with the cloves and add this to a sauce pan. Add in the bay leaf, peppercorns and milk and bring to the boil. Reduce the heat immediately and let it simmer with a lid on for about 20 minutes. Then remove from the heat and let it cool in the pan

    Once cooled, remove the studded onion, bay leaf and peppercorns and add in the breadcrumbs and put back on the heat to warm through. The bread should start soaking up the liquid and become quite thick

    Add in the butter and a decent pour of double cream and stir until the butter melts. Take off the heat, season with salt and pepper and chill down

    This can be stored in the fridge until needed. Just warm the bread sauce back up