Saturday, 5 April 2014

B is for Bread Sauce

Bread sauce is so good with chicken, but a faff to make properly.  So I have a shortcut version of the sauce:
  • Chop up half a white onion finely
  • Sauté the onion in butter over a medium heat until translucent (not coloured)
  • Take the pan off the heat and put in two star anise
  • Heap the onion bits over until the spice is covered
  • Leave for 15-20 mins for the flavour to steep
  • Discard the star anise and stir in a cup of frozen breadcrumbs to soak up any butter
  • Grate over quarter of a teaspoon of nutmeg
  • Stir constantly over a high heat for a full minute before adding in two cups of (whole) milk
  • Continuously stir until the sauce starts to bind together (basically when the milk boils)
  • Decant the contents into your serving dish and cover with cling film to keep it hot until needed
Serves two to four depending on whether you like lots of this tasty, traditional sauce!

Note I have not posted a picture of this as it looks like wallpaper paste.

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