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Tom Kitchin’s bread sauce
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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
½ large onion
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.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in December 2014.