This bread sauce has flavour layered up from the very start ,with almost-melting shallots, herbs and spices
- Cooking Time Prep 20 mins
Cook 25 mins - Skill Level Easy
- Servings Serves 8
Kcalories
174
Protein
5g
Carbs
14g
Fat
12g
Saturates
6g
Fibre
1g
Sugar
4g
Salt
0.43g
- 50g butter
- 1 tbsp olive oil
- 10 shallots, finely sliced (see tip, below)
- 6 cloves
- 3 thyme sprigs
- 1 bay leaf, plus extra to serve
- 600ml full-fat milk
- pinch white pepper
- 100g fresh white breadcrumbs, from a good-quality loaf
- 5 tbsp single or double cream, plus more to serve, if you like
- ¼ tsp freshly grated nutmeg, or to taste
- Heat the butter and oil in a pan, then add the shallots, cloves, thyme and bay and cook very, very gently for 15 mins until soft, translucent and pale golden.
- Remove the cloves, add the milk and pepper, then bring to a gentle simmer for 10 mins. Stir in the breadcrumbs, give it another 5 mins or so over a very low heat until the bread has plumped up nicely, then stir in the cream and nutmeg. Fish out the stalks from the thyme-the leaves will have fallen off. Season to taste. To serve, grate over a little more nutmeg, drizzle with a little more cream and decorate with a bay leaf.
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