Bread sauce is probably one of my favourite things, the combination of bread sauce and good sage and onion stuffing is very hard to beat. It always reminds me of Boxing Day when we go for a walk in the morning and then return to cold turkey and stuffing and reheated bread sauce – my mouth is watering just thinking about it. I was inspired to make some after reading a Rachel Eats post on Sunday lunch where she had cooked some to go with her slow roast pork. So I made some to take to my mum’s for sunday lunch this week to go with the duck that she was roasting. I will be following a tradition and making it for Christmas Day, and making sure there is plenty so that I can enjoy some on Boxing Day. This recipe is adapted from the classic by Delia Smith.
1 onion, peeled and chopped in half
1 bay leaf
10 black peppercorns
425ml (15 fl oz) whole milk
25g (1 oz) butter
4 tbsp double cream
75g (3 oz) breadcrumbs
salt and pepper to taste
Stick the cloves into the cut onion and place in a pan with the bay leaf and the peppercorns. Pour the milk over. Bring the milk to boiling point and then take off the heat and cover and leave to infuse for at least two hours.
Strain the milk into a jug and then pour back into the pan. Add the butter and the breadcrumbs and place onto a gentle heat and stir occasionally until the breadcrumbs have swollen and thickened the sauce. This will take about 15 minutes. You can now leave it to stand until you are ready to serve.
Just before serving add the cream and reheat gently. Add salt and pepper to taste. Serve in a warmed bowl.