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

1. Peel the onion.  Press the two cloves and the bay leaf into the onion to make a clouté.
2. Make the white breadcrumbs.
3. Cut a circle of greaseproof paper (a cartouche) to fit the top of the saucepan.

Method

1. Pour the milk into a small saucepan and add the onion clouté.
2. 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.
3. 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.
4. 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.