Sultry, silky, bread sauce
It's always worth making your own bread sauce – it's so easy. Don't think you can cheat and use a shop-bought one; it just won't taste the same.— Jamie Oliver
Your Christmas lunch would be utterly lost if this was missing from the table and your Sunday roast would be totally naked without it. One of the oldest British sauces dating back to medieval times, bread sauce is that comforting old-fashioned side that is an essential part while celebrating the holidays. Thick, rich, and creamy, this year make your own homemade bread sauce from scratch.
Finely mince one large onion and two cloves of garlic. Over low heat, simmer milk, butter, cloves, bay leaves, onion, and garlic for at least 25 minutes in a saucepan. Using a strainer or sieve, strain out the solid ingredients and return the liquid to the pan.
Add bread (or breadcrumbs) to the pan, and add nutmeg, and mustard. Season with sea salt and pepper. Stir in the cream or mascarpone cheese. Serve warm alongside Christmas roast, goose, roasted chicken, or turkey.
Tips and warnings
- The bread sauce can keep in the refrigerator for up to three days.
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