A Great English Sauce for Chicken or Turkey
Bread sauce is an English classic. Traditionally served alongside the roast Christmas turkey, it's equally good with roast chicken or duck.
When well-made, it's a velvety, creamy concoction of milk and breadcrumbs delicately flavoured with bay leaf, nutmeg or cloves.
It is not complicated, but it cannot be made in a hurry. Or leastways if it is, it will be but a pale, tasteless imitation of a delicious sauce. So allow some time. (It does not mean any more kitchen work for you!)
- 400ml / 14 fl oz milk
- 1 onion, peeled and cut in half
- 2-3 cloves
- 1 bay leaf
- 5 black peppercorns
- 1/2 teaspoon of salt
- grated nutmeg to taste
- 50g / 2 oz breadcrumbs
- 25g / 1oz butter
You'll also need a heavy bottomed pan with a tight-fitting lid.
Ideally, start your bread sauce the day before you want to serve it. The flavour will really be soooo much better!
Pour the milk into the pan. Add the salt, peppercorns, bay leaf and nutmeg.
Push the cloves into the halved onions and add these to the milk, too.
Bring the milk to the boil, then remove from the heat, clap on the lid and leave to infuse; the longer the better, but at least for half an hour.
When ready to continue, lift out the onion and spices with a slotted spoon, or strain the milk through a muslin or fine sieve.
Return the milk to the pan and add the breadcrumbs.
Bring the mix to the boil, then turn down the heat and leave to simmer for 10 minutes or until the mixture is thick and creamy.
Stir in the butter and keep warm until ready to serve.