Tom Kitchin’s bread sauce

No roast – especially Christmas lunch – is complete without a big bowl of bread sauce on the table. You can also make this with gluten-free bread.

Tom Kitchin is chef-proprietor of The Kitchin in Edinburgh

  • Preparation time: 5 minutes
  • Cooking time: 10 minutes
  • Total time: 15 minutes 15 minutes

Serves: 6

Ingredients

½ large onion

2 cloves

250ml whole milk, plus extra if needed

1 tbsp unsalted butter

110g white bread, crusts removed and cut into 2cm cubes

large pinch ground white pepper

large pinch freshly grated nutmeg

Method

1 Stud the onion with the cloves and put in a small pan with the milk. Bring to the boil, then reduce and simmer gently for 3-4 minutes. Sieve the milk into a clean pan; discard the onion and cloves. You can cover and chill the infused milk at this stage, if needed.

2 Add the butter to the milk and bring back to the boil. Remove from the heat and then whisk in the bread until thickened and absorbed (or blitz with a hand blender if you want it really smooth). Season with salt, and the white pepper and nutmeg, adding a little extra milk to loosen, if needed. Serve immediately.