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No roast dinner spread is complete without a dish of bread sauce. This classic recipe is infused with aromatic cloves and bay leaves.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Heat the onion, cloves, bay leaves, butter and milk in a medium pan. Bring to the boil, reduce the heat and simmer for 20 minutes.
Strain the milk and return it to the pan. Using a wooden spoon, stir in the bread and add the nutmeg. Simmer for 3–5 minutes until the bread has broken up.
Stir in the cream and heat through for 1 minute just before serving.
Get ahead: make the sauce up to the end of step 2, cover with clingfilm and keep in the fridge for up to 48 hours. Reheat over a gentle heat before continuing from step 3. To freeze: make to the end of step 2, cool and freeze for up to 1 month. Defrost thoroughly before reheating and continuing as above.
Typical values per serving when made using specific products in recipe
Energy | 573kJ/ 137kcals |
---|---|
Fat | 7.4g |
Saturated Fat | 4.5g |
Carbohydrates | 13.3g |
Sugars | 4.3g |
Fibre | 0.4g |
Protein | 4.3g |
Salt | 0.4g |
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