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How To Make Bread Sauce

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Though initially slightly odd-sounding, bread sauce is the last remnant of medieval British cuisine. Bread sauce is now part and parcel of the authentic Christmas dinner.
What you'll need: 
500ml fresh whole milk
2 bay leaves
1 medium onion
50-60g salted butter
50ml fresh cream
10 whole cloves
200g day-old white bread with crusts removed
Black peppercorns
Salt and pepper
Cut the onion in half before studding each half with 5 whole cloves. Pour the milk into a heavy-bottomed saucepan over a medium heat. Add 8-10 black peppercorns, the clove-studded onion and the bay leaves to the milk.
Allow the mixture to reach boiling point before removing it from the heat and setting it aside to infuse with the lid on. After about an hour, remove all flavouring elements and return to a low heat.
Place the stale bread in a blender and blend briefly until medium crumbs form. Add the butter and cream mixing thoroughly before adding the breadcrumbs to the pan. Stir continuously while adding the crumbs.
Remove the sauce from the heat and replace the onion and bay leaves to the sauce. Close the lid and allow the sauce to stand in a warm place until needed.
When ready to serve, remove the onion and bay leaves and grate a small amount of fresh nutmeg into the pan. Season to taste.
Bread sauce is the perfect accompaniment to chicken or turkey at Christmas or indeed at any time.


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