Bread Sauce {Easy Homemade Recipe}
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 400 ml Milk (Whole or semi-skimmed)
- 1 Onion (Peeled and quartered)
- 3 Bay leaves
- 15 Whole peppercorns (Approx.)
- 75 g Breadcrumbs (Such as panko)
- 4-6 tbsp Double cream (heavy cream (US/CAN) or (AUS) thickened cream)
- Sea salt and freshly ground black pepper (To taste)
Method
- Heat the milk with the onion, bay leaves and peppercorns in a small saucepan over a medium heat. Allow it to come to the boil, so that the surface is bubbling, then turn it off the heat and set aside for 30 minutes.
- Pour the milk into a jug through a sieve, removing the onion, bay leaves and peppercorns (discard these). Return the milk to the pan over a low heat. Add the breadcrumbs and plenty of salt and pepper. Keep the heat low and stir continuously for 3-5 minutes or until the sauce is very thick.
- Add the double cream and stir over the low heat for about 1-2 minutes until hot through (add more double cream if you like, depending on how thick you like your bread sauce). Season to taste with salt and pepper.