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“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.” ― Julia Child

Sunday, December 25, 2011

Bread Sauce = Heaven

I am a big fat lump of humanity stuffed full of Christmas yummies. I made Christmas lunch today, which consisted of the obligatory turkey, roast potatoes and parsnips, peas, swede, brussels sprouts, carrots, corn, stuffing, gravy, mini sausages wrapped in bacon etc. However I decided I was going to make my favorite turkey accessory - bread sauce. I tweeted and updated my Facebook status accordingly. My buddy Marissa was perplexed as to what this was, and since I am in the mood, and it's a simple recipe, I will provide this recipe forthwith. It's very simple. All you need is:

  • Onions
  • Cloves
  • Milk
  • White bread
I took three medium-smallish onions, cut off the tops and bottoms and peeled them. Then, I take some cloves and stud the onions in a ring around each one, about a third of the way up the side. Sit the studded onions in a saucepan and fill it with milk to about two-thirds of the way up the side of the onions, and then simmer on a low heat until the onions are soft. This is the bit that throws people off now - discard the onions. What you have now is hot milk infused with clove and onion flavour. Take some slices of white bread and remove the crust, then break the slices into little pieces and add to the hot milk. Stir every so often till you get a  sort of thick lumpy custard consistency, then what I did was take a potato masher and mash the mixture a few times to break up any larger bread pieces. Et voila! Bread sauce! The best thing for turkey and taters, believe you me. Try it, you'll wonder how you ate turkey without it.

3 comments:

  1. I will be giving this a whirl in a couple days when the bird is cooked.

    I'll keep you posted ...

    ReplyDelete
  2. Hmmm very interesting. Definitely something I'd have to try with more distinguished pallets as some of my kinfolk haven't developed mature taste buds :)
    Thank you for appeasing my curiosity. Now, I know. You should incorporate some video tutorials with your recipes.

    ReplyDelete

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