zoom Bread sauce with rosemary brown butter

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    Bread sauce with rosemary brown butter

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    Bread sauce with rosemary brown butter

    • Vegetarian
    • Christmas
    • Preparation time: 10 minutes, plus infusing
    • Cooking time: 20 minutes
    • Total time: 30 minutes, plus infusing

    Serves: 6 - 8


    1 onion, halved
    10 cloves
    568ml whole milk, plus a splash more if needed
    2-3 blades of mace
    2 bay leaves 
    8 black peppercorns
    1⁄4 tsp salt
    120g fresh white bread, torn into chunks
    4 tbsp single cream
    freshly grated nutmeg

    For the rosemary brown butter:

    50g unsalted butter
    1 rosemary sprig, leaves picked and finely chopped 


    1. Stud the onion halves with the cloves and put in a saucepan with the milk, mace, bay leaves, peppercorns and salt. Heat to just bubbling, then set aside to cool and infuse.

    2. Strain the infused milk into a clean pan and gently reheat. Whizz the bread in a food processor to crumbs, then add to the milk, stirring until it thickens. Season, grate in a little nutmeg to taste and add more milk if it looks too thick; keep warm.

    3. For the brown butter, melt the butter in a small pan over a low heat, swirling every now and again, until it turns golden brown and smells nutty – about 5-8 minutes. Add the chopped rosemary and cook for 1 minute. Take off the heat, add a pinch of salt and spoon over the bread sauce before serving. 

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