Getting ahead with bread sauce
Asked on 13 Dec 2017 by West
Dear Lindsey,
Bread Sauce.
I note that Delia returns the studded onion to the sauce once made. If I make the sauce the day before and keep overnight in the fridge, do I keep the onion in the sauce and remove at the last minute once re heated. Likewise, if I freeze the sauce, do I keep the onion in the sauce whilst frozen.
Your advice is much appreciated.
Regards
Alan
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Dear Alan,
Make the sauce to the point where the sauce has thickened then, with clean hands or between two plates, squeeze the onion to release the flavoured milk and onion juices and add it to the bread sauce. Then the cooled sauce can be chilled or frozen in a lidded container. Defrost overnight in the fridge, reheat over a gentle heat and add the remaining 25g of butter and the cream. Remember that Delia’s uses an old-fashioned kitchen spoon so that 40mls of double cream. When you re-heat bread sauce it can be much thicker so it may need a splash of milk to thin it down a bit too.
Kind regards
Lindsey