Quick and dirty bread sauce
I’ve a weakness for bread sauce with roast chicken, but had never bothered making it from scratch until recently ( naughty and lazy of me to buy packet sauce mix, I know, but I do hate scrubbing burnt milk from the bottom of pans… ). This is a minimalist version of the recipe, thrown together out of ingredients I had lying about from other dishes.
Ingredients:
500ml milk
3 slices white bread
1 onion
4 cloves
1 bay leaf
1. Skin the onion and push the cloves into it, each a quarter of the way around the outside of the onion
2. Add the onion, the milk and the bay leaf to a pan and heat at the lowest possible temperature available on your hob for about 30 mins. The idea is to keep the milk below boiling but warm enough to encourage the flavours of the other ingredients to infuse into it.
3. While the milk is heating, take the bread slices, chop off the crusts and dice into cubes about 1-2 cm in size.
4. Once the milk has infused and thickened slightly, remove the onion and the bay leaf and add the bread. Heat gently and stir until the bread dissolves into the milk to form a thick and even sauce.
That’s it, just serve with a roast chicken dinner and enjoy.
