This recipe for bread sauce is quick and easy to make. This bread sauce recipe uses breadcrumbs and a cloute to make a delicious sauce. Bread sauce is said to be the sole survivor of medieval bread-thickened sauces. Most of us known bread sauce from being on the Christmas dinner table but it makes a great sauce at any time of the year.
Getting everything ready
- Peel the onion. Press the two cloves and the bay leaf into the onion to make a clouté.
- Make the white breadcrumbs.
- Cut a circle of greaseproof paper (a cartouche) to fit the top of the saucepan.
- Pour the milk into a small saucepan and add the onion clouté.
- Bring the milk to the boil, turn down the heat and allow to simmer for about 10 minutes. Remove the onion and, using a wooden spoon, stir in the white breadcrumbs and allow to simmer for a further 2 minutes. Season to taste.
- Add the butter to the top of the bread sauce and place on the cartouche. Keep the sauce warm in a bain marie until required.
- When the bread sauce is needed, remove the cartouche and stir well before serving.
Stocks and sauces – Hints and tips
We have put together some essential hints and tips for preparing stocks and sauces, which includes information on seasoning and storage.