Traditional bread sauce is one of the great British classics. It's a warm or cold sauce that's thickened with bread. It is a savoury sauce served with a main meal.
Bread sauce typically accompanies domestic fowl such as turkey or chicken but of course can instead be used with mock turkey or other firm tofu-based dishes. The use of slightly stale bread is best as it makes for an economical way of using up leftover bread.
1 cup freshly made white breadcrumbs (a 2-day-old white loaf with crusts removed will be firm enough to crumble or grate, but the best way to make crumbs is in a liquidiser or blender)
2 cups soya milk
4 Tbsp margarine
2 Tbsp soya double cream
1 large onion
15-18 whole cloves or freshly grated nutmeg
8 black peppercorns
1 bay leaf
Salt and fresh ground black pepper
- Cut the onion in half and plug the cloves in it – use as many as you like. If you prefer, you can use freshly grated nutmeg instead.
- Place the clove-studded onion, bay leaf and peppercorns in a saucepan together with the milk. Add some salt, bringing everything to the boil.
- Take off the heat, cover the pan, and leave in a warm place for 2 hours or more for the milk to infuse.
- When you're ready to make the sauce, remove the clove-studded onion, the bay leaf and the peppercorns and keep it to one side.
- Stir the breadcrumbs into the milk and add 1 oz (25g) of margarine. Leave the saucepan on a very low heat for about 15 minutes, stirring now and then, until the crumbs have swollen and thickened the sauce.
- Now replace the clove-studded onion, bay leaf and peppercorns back in the pan and again leave the saucepan in a warm place until the sauce is required.
- Just before serving, remove the onion and spices. Reheat gently then beat in the remaining margarine and cream and taste to check the seasoning.
- Pour into a warm serving jug.
Serves 8 people
Recipe supplied by Marjorie Marino, Bulacan, Philippines
Show Comments / Reviews
No Comments / Reviews