Bread sauce
Serves: 12
Prep time: 15 minsTotal time: 
Recipe photograph by Maja Smend
Bread sauce
Serves: 12
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
94Kcal
Fat
6gr
Saturates
3gr
Carbs
9gr
Sugars
3gr
Fibre
0gr
Protein
3gr
Salt
0.3gr
Rosemary Shrager
Chef, cookery school doyenne, reality show survivor and TV judge, Rosemary Shrager has been teaching people to cook in her inimitable extrovert style for more than 40 years.
See more of Rosemary Shrager’s recipes
Rosemary Shrager
Chef, cookery school doyenne, reality show survivor and TV judge, Rosemary Shrager has been teaching people to cook in her inimitable extrovert style for more than 40 years.
See more of Rosemary Shrager’s recipes
Ingredients
- 600ml milk, plus extra if needed
- 50g butter
- ½ onion
- 4 cloves
- 1 tsp whole mixed peppercorns
- 1 garlic clove, peeled
- 1 bay leaf
- 2 thyme sprigs
- 100g fine breadcrumbs, made from crustless white bread
- a pinch of freshly grated nutmeg
Step by step
Get ahead
Make up to the end of step 1 a day ahead; chill. The sauce
can also be frozen.
can also be frozen.
- Stud the onion with the cloves. In a pan, bring the milk to scalding point with the butter, onion, peppercorns, garlic, bay leaf and thyme, then reduce the heat to low and gently simmer for 20 minutes. Strain (discard the flavourings) and return the liquid to the pan.
- Add the breadcrumbs and simmer for 3-4 minutes, adding extra milk as needed to thin the sauce to the consistency you like. Season with freshly grated nutmeg, salt and pepper before serving.
