Traditional Bread Sauce
A classic bread sauce made by simmering milk with a clove-studded onion and bay leaves, then thickening with fresh breadcrumbs and seasoning with nutmeg and salt.
Equipment
- Saucepan
- Slotted Spoon
- Fine-Mesh Sieve
- Bowl
Ingredients
Ingredients
- ?2 cups 500 ml(2 1/4 cups)whole milk
- ?2 tablespoons 3/4 ozunsalted butter
- ?1 medium 1yellow onionwhole, peeled
- ?2 medium cloves 2garlic
- ?9 9cloves
- ?2 2bay leaves
- ?1 1/2 cups 100 g(1 cup)fresh breadcrumbs
- ?1/4 teaspoon 1/4 tspground nutmeg
- ?1/2 teaspoon 1/2 tspsalt
Instructions
Instructions
- Peel the onion and stud it all over with the 9 whole cloves. Peel the 2 garlic cloves and leave them whole.
- In a saucepan combine the milk and the unsalted butter. Add the clove-studded onion, the whole garlic cloves, and the 2 bay leaves.
- Heat over low–medium heat until the milk comes to a gentle simmer (small bubbles at the edges). Maintain a gentle simmer and cook for 15 minutes, stirring occasionally so the milk does not scorch.
- Use a slotted spoon to remove the onion, garlic and bay leaves. Pour the milk through a fine-mesh sieve into a clean saucepan or bowl to remove any loose bits (including any stray cloves), then return the strained milk to the saucepan.
- Reduce the heat to low. Add the fresh breadcrumbs and stir continuously until the breadcrumbs absorb the milk and the sauce thickens, about 2–3 minutes.
- Stir in the 1/4 teaspoon ground nutmeg and the 1/2 teaspoon salt. Mix until evenly combined.
- Serve the bread sauce warm.
Notes
Make Ahead:This recipe can be made 3 days in advance, and can be reheated either in the microwave or on the stovetop.