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French Bread Sauce

December 26, 2018


  • 10 oz milk, semi-skimmed
  • 5 fl oz cream, double heavy
  • 1 onion, peeled and studded with 6 cloves
  • 1 bay leaf
  • 1-1/4 cup bread crumbs, fresh
  • 1 oz butter


  1. Gather the ingredients.
  2. Place the milk, cream, onion, and bay leaf into a large saucepan.
  3. Bring to the boil taking care the mixture does not boil over.
  4. Turn the heat off.
  5. Let the pan to stand for about 10 min to cool and for the flavors to gently infuse.
  6. Remove the onion from the pan and keep to one side.
  7. Add the bread crumbs to the pan.
  8. Stir with a wooden spoon until the mixture thickens and becomes smoother. You do not want the sauce to be completely smooth, it should still have the texture of the bread.
  9. Add the butter to the pan.
  10. Stir.
  11. Season with salt and black pepper to taste and serve.

Notes: A traditional Bread sauce is one of the oldest British sauces and dates back to medieval times.  If not using straightaway, then cover the sauce with plastic wrap until required or leave to one side to cool, then freeze.  Shave the light brown crust from the outside of the French stick with a bread knife and discard it. Cut the bread-y center into cubes, about 1-in across to make the bread crumbs.  The onion is too delicious to discard.  Always remove the cloves before proceeding.  Chop the onion into thin strips and add to the gravy to help impart flavor.  Or the onion can be chopped into quarters and served alongside the roast.  It will even freeze well.  Try it with all poultry throughout the year and watch with delight at the discovery of the nutmeg-gy and clove scented sauce with your Sunday roast.


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