Bread sauce completes any roast dinner, and is especially good with turkey come Christmas. It's easier than you might think to make, taking just a few moments to assemble before it needs to cook through - giving you an easy yet impressive condiment to serve to family and friends come tea time.
This bread sauce recipe is made with the traditional flavourings - peppercorns, bay leaves and onion - to give it a warming, rich finish.
If you're expecting a crowd and are short on time then a homemade bread sauce is ideal. You can make it up to a day before and just warm through when you're ready to serve your main meal. In fact, we think it's even nicer the day afterwards sometimes, once all the flavours have had time to develop.
How to Make Bread Sauce
Put the stock into a saucepan and heat through. Add the onion, bay leaf and peppercorns. Bring to the boil, then take off the heat and leave to infuse for 1 to 2 hours. Strain out all the bits and put the onion to one side.
Add the breadcrumbs and cook over a gentle heat for around 10 minutes, stirring now and again until the bread has thickened the sauce.
Put the onion back in and leave the sauce until you are ready to serve. To serve, remove the onion, add the butter and crème fraîche and reheat gently.
- 600ml (1pt) chicken or turkey stock
- 1 onion, halved and studded with 10 to 15 cloves
- 1 bay leaf
- 10 black peppercorns
- 125g (4½oz) fresh white breadcrumbs
- 50g (2oz) butter
- 2tbsp crème fraîche
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