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Mark Bortnik
Sep 2007
Walnut Grove Recipes
Bread Sauce
Serves 4
- 100g bacon lardons
- 1 sprig of thyme
- 1 clove garlic
- 3 small onions
- 4 slices of white bread
- 400ml milk
- 200ml cream
- 25g butter
- salt & black pepper
Method
1. Finely dice the onions and crush the garlic.In a heavy based saucepan sweat off the garlic, onions, thyme and bacon lardons (lardons is where bacon is chopped into matchsticks) in a little cooking oil until it is soft and the bacon is cooked, but there is no color.
2. Either blitz the bread in a food processor to make breadcrumbs, or tear into small chunks. Set aside.
3. Pour in the cream and milk, and bring to the boil.
4. Add the breadcrumbs, or bread chunks and beat until it is smooth.
5. Add butter and mix until it is fully incorporated, season to taste.
Serving Suggestions
Obviously fantastic with turkey but goes equally well with chicken. This isn't the traditional way of making bread sauce, but we think this is nicer! If you aren't sure and don't want to risk it for Christmas day, why not make some before Christmas for a Sunday chicken roast.
Advanced Preparation
You can make your bread sauce the day before this will allow the flavors to infuse. It is also nice made on the day.
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