Gastronomixs

Bread sauce

A British or Irish Sunday lunch is a lavish affair that is only complete if served with a traditional sauce like this bread sauce. Delicious with poultry roast!

Makes 500g.

Bread sauce

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

2

 

onions

25

g

butter

1

 

bay leaf

2

 

cloves

500

ml

milk

100

g

white bread, without crusts

1

tsp

smooth mustard

As needed:

 

salt and pepper

Preparation method

  • Peel the onion and cut into rings.
  • Melt a little butter in a saucepan and gently fry the onion with the bay leaf and the cloves. Don’t let the onions brown.
  • Tear the bread into pieces and add to the fried onion with the milk.
  • Simmer the sauce for ten minutes.
  • Remove the cloves and the bay leaf.
  • Stir the mustard through the sauce.
  • Season to taste with salt and pepper.

Serving suggestions

  • As a sauce to serve with roast chicken, pork rib roast, or turkey.
  • Use in a dish with components of sugar snaps, onion, and potato.
  • Use in a dish with components of poultry, green herbs, and celery.

Previous page