Mary Berry Bread Sauce
This bread sauce tastes great and also freezes so well. Just one less job to do on Christmas Day …
Ingredients
- 1 onion quartered
- 4 cloves
- 2 bay leaves
- 450 ml ¾ pint milk
- 100 g 4 oz fresh white breadcrumbs
- 150 ml ¼ pint double cream
- 25 g 1 oz unsalted butter
- salt to taste
- freshly ground black pepper to taste
- a pinch of freshly grated nutmeg
Instructions
- Pierce each quartered and peeled onion with a clove, then place them in a saucepan along with the bay leaves and milk.
- Bring this mixture to a boil, remove the pan from the heat, cover it, and let it steep for approximately 10 minutes.
- Using a slotted spoon, carefully remove the onion and bay leaves from the milk, and discard them.
- Add the breadcrumbs to the milk, and return the pan to a boil, while stirring continuously. Allow it to simmer for 1–2 minutes.
- Add the cream and butter into the mixture, followed by seasoning with salt, pepper, and freshly grated nutmeg to your taste. Serve this sauce piping hot.
Notes
- For AGA users: To infuse the milk, bring it to a boil with the onion, cloves, and bay leaves, then cover it and transfer it to the Simmering Oven for 15 minutes. Complete the bread sauce on the Simmering Plate on the day.
- Preparing Ahead: Unless you plan to freeze it, it's best to make the bread sauce on the day of use, as it may discolor if prepared in advance.
- For freezing: If freezing, it can be stored for up to 1 month. To reheat, thaw it overnight at room temperature, then gently warm it in a small pan, gradually whisking in a little milk until it reaches your desired consistency.
- For efficient organization: Consider freezing bread crust crumbs and non-crust crumbs separately. Crust crumbs work well for stuffings, while breadcrumbs can be used in bread sauce or as toppings for gratins.