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Classic bread sauce
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A traditional accompaniment to turkey, brimming with Christmas spice.
1 onion, peeled and halved
750ml whole milk
2 blades mace
10 black peppercorns
1 fresh bay leaf
150g freshly made white breadcrumbs (made from a day-old white loaf, crusts removed and torn into small pieces)
30g unsalted butter
2 tbsp double cream
pinch fresh nutmeg
pinch ground allspice
1. Push the cloves into the onion halves. Put the milk in a pan with the onion, mace, pepper, bay and a pinch of salt. Heat until it starts to shudder (but not boil), remove from the heat, cover and set aside for 2 hours.
2. Strain the infused milk into another pan; stir in the crumbs. Cook on a low heat for about 20 minutes until thick, breaking up any big bits of bread. Remove from the heat, beat in the butter and cream, grate over some nutmeg and sprinkle with a little allspice.
This recipe first appeared in Waitrose & Partners Food, December 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per serving (6) 852kJ
This recipe was first published in November 2019.