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    Tom Kitchin’s bread sauce

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    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

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

    Serves: 6


    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


    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.


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    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.


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