This Homemade Bread Sauce recipe is traditional in flavour but super creamy and made with handy store cupboard breadcrumbs. Don’t relegate this classic chicken and turkey accompaniment to Christmas, let’s start eating it all year round!
Top, tail and peel 1 Small Onion. Keep it otherwise whole. Cut a deep cross in either end but be careful to not cut all the way through.
Press 10 Cloves into the onion, spike first.
Add the clove studded onion to the milk pan along with 4 Black Peppercorns.
Bring the milk up to the boil on a gentle heat. Do not allow it to boil for more than a second or two before turning the heat off. Add a lid and leave to infuse for at least 1 hour.
Bring the milk back up to a gentle simmer. Remove the onion and peppercorns.
Add 100g Panko Breadcrumbs and ¼ tsp Sea Salt Flakes to the milk and stir in over a low heat. Simmer gently for at least 5 minutes until the bread is totally softened and no longer resembles crumbs.
At this point, the sauce can be set aside if being made in advance. The clove studded onion can be added back to the sauce to infuse extra flavour. Just remember to take it out again before continuing.
Stir in 50g Salted Butter and 150ml Double Cream. Bring back to a low simmer and taste for seasoning. Add more salt if needed.