Traditional Bread Sauce
Traditional bread sauce is one of the great, classic British sauces, but I think it has suffered from either not being made properly or – worst of all – being made from a mix or packet. The real thing is beautifully creamy and the perfect accompaniment to chicken or turkey.
|4 oz (110 g) freshly made white breadcrumbs (a two-day-old white loaf with crusts removed will be hard enough to grate, but the best way to make the crumbs is in a liquidiser, if you have one)|
|1 large onion|
|15-18 whole cloves or freshly grated nutmeg|
|1 bay leaf|
|8 black peppercorns|
|1 pint (570 ml) breakfast milk|
|2 oz (50 g) butter|
|2 tablespoons double cream|
|salt and freshly milled black pepper|
|Oven temperatures and Conversions|
|Click here for information|
This recipe is taken from Delia Smith’s Christmas and The Delia Collection: Chicken. It has also appeared in Sainsbury's Magazine (Guide to Poultry and Game Cookery).
Cut the onion in half and stick the cloves in it – how many you use is a personal matter; I happen to like a pronounced flavour of clove.
If you don't like them at all, you can use some freshly grated nutmeg instead. Place the onion – studded with cloves – plus the bay leaf and the peppercorns, in a saucepan together with the milk. Add some salt then bring everything up to boiling point.
Take off the heat, cover the pan and leave in a warm place for the milk to infuse for two hours or more.When you're ready to make the sauce, remove the onion, bay leaf and peppercorns and keep them on one side.
Stir the breadcrumbs into the milk and add 1 oz (25 g) of the butter. Leave the saucepan on a very low heat, stirring now and then, until the crumbs have swollen and thickened the sauce – about 15 minutes.
Now replace the clove-studded onion, the bay leaf and the peppercorns and again leave the pan in a warm place until the sauce is needed.
Just before serving, remove the onion and spices.
Reheat gently then beat in the remaining butter and the cream and taste to check the seasoning.
Pour into a warm serving jug.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
Port, dried cherries, sugar and vinegar combine to make the most wonderful sauce that's perfect with duck and other game.
This gorgeous stuffing recipe is proof that some of the old ones are the best! If you don't like peeling chestnuts, look out for vacuum-packed ones for speed and ease.
This is a wonderful recipe for stuffing the turkey as the sausagemeat and onion both add moisture to the bird while it's cooking. And sage is the ideal herb with pork, so is the obvious choice here.
Serve this mouthwatering brandy butter with any Christmas dessert you like - or even with mince pies!
Make this wonderful light sauce in advance then pour it over your festive puddings - it will go down a treat with everyone who tastes it.
Serve this lovely, light sauce with mince pies or Little Mincemeat Souffle Puddings for a true taste of France...or Italy, where it's known as zabaglione. Either way, it will soon become a firm favourite.
Most Popular recipes
Win a Panasonic Breadmaker and a supply of Carr's Flour
All about chocolate
Christmas mincemeat / pies
25 Nov 2014 23:46
25 Nov 2014 22:21
|Food and travel||
11 Nov 2014 09:07
22 Nov 2014 21:33
|Can Anyone Help?||
25 Nov 2014 22:13
21 Oct 2014 19:59
15 Nov 2014 14:55
28 Oct 2014 21:33