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Hugh Fearnley-Whittingstall's Bread Sauce
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Hugh Fearnley-Whittingstall's Bread Sauce
- Preparation time: 15 minutes, plus infusing
- Cooking time: 5 minutes
-
Total time:
20 minutes, plus infusing
Serves: 8
Ingredients
- 125g fresh or slightly stale white bread
- 500ml milk
- 1 small onion, peeled and halved
- 4 whole cloves
- 1 bay leaf
- Salt and freshly ground pepper
- 50g butter, cut into small pieces
Method
- Tear the bread into small pieces, or process into coarse crumbs.
- Put the milk in a pan with the onion (studded with the cloves), the bay leaf and a twist of pepper. Bring to the boil, take off the heat, cover and leave to infuse for at least 1 hour.
- Shortly before serving, fish out the onion and bay leaf, add the bread, and stir over a gentle heat until simmering gently. Simmer for 2-3 minutes. Turn off the heat and stir in the butter. Season and serve hot.
Comments
This recipe was first published in December 2004.
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