Hugh Fearnley-Whittingstall's Bread Sauce
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Preparation time:
15 minutes, plus infusing
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Cooking time:
5 minutes
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Total time:
20 minutes, plus infusing
Ingredients
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125g fresh or slightly stale white bread
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500ml milk
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1 small onion, peeled and halved
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4 whole cloves
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1 bay leaf
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Salt and freshly ground pepper
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50g butter, cut into small pieces
Method
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Tear the bread into small pieces, or process into coarse crumbs.
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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.
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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
Glossary
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Bay leaves
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Black pepper
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Boil
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Bread
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Butter
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Cloves
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Heat
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Infuse
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Milk
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Onion
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Peel
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Salt
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Season
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Simmer
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Stir
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Stud
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This recipe was first published in December 2004.
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