Minted Bread Sauce Recipes

BREAD SAUCE

Steps:

• Simmer the milk, butter, onion, cloves, peppercorns, garlic and herbs in a pan for 20 mins. Strain and return the liquid to the pan. Add the breadcrumbs and simmer for 3-4 mins. Stir in the cream or mascarpone. Add nutmeg, season and serve. Can be made up to 3 days in advance and heated up on the hob or microwave on Medium for 3 mins.

TRADITIONAL BREAD SAUCE

Steps:

• Pop the onion in a pan with the milk, cream, peppercorns and bay leaves. Bring to a simmer, then turn off the heat and leave to infuse for 30 mins. Pour the milk through a sieve into a jug, then return it to a cleaned pan.
• Stir in the breadcrumbs, bring back to the simmer and cook for a few mins (add a splash more milk if you like your sauce thinner). Stir in the butter, season with salt, white pepper and nutmeg, then pour into a warm serving jug or bowl. Or leave to cool and chill or freeze for up to 1 month until needed.

EASY TRADITIONAL BREAD SAUCE

Steps:

• Gather the ingredients.
• Place the semi-skimmed milk, double cream onion, and bay leaf into a large saucepan.
• Bring to the boil taking care the mixture does not boil over.
• Turn the heat off and leave the pan and cream to stand for about 10 minutes to cool and for the flavors to gently infuse.
• Remove the onion from the pan and keep to one side (read below why you would want to keep the onion.)
• Add the breadcrumbs, to the pan, stir with a wooden spoon until the mixture thickens and becomes smoother (you do not want the sauce to be completely smooth, it should still have the texture of the bread.)
• Add the butter to the pan and stir, season with salt and black pepper to taste and serve. If not using straight away, then cover the sauce with clingfilm (plastic wrap) until required or leave to one side to cool, then freeze.
• Enjoy.