Bread sauce is another very simple and yet very tasty creamy sauce. It is ideal for beginner cooks - in my opinion, there is absolutely not a single operation that can be done incorrectly (and it will be irreparable). Externally, bread sauce is similar to sauces with roux (a thickener made from flour boiled in oil), but technically it is much simpler!
The flavor of the sauce depends on what seasonings you use. I have a very delicate flavor combination, but you can make a brighter, more intense shade. The sauce is intended for serving poultry meat - both domestic and game. This is what determines the need for seasonings - for game they must be stronger.
For one bird the size of a chicken - 500 ml of milk and 100 g. yesterday's white bread WITHOUT crust, i.e. as long as you have crusty buns, there will be more of them by weight! Additional ingredients that improve the taste of the sauce - 100 ml of heavy cream and 25 gr. butter. One white onion. Possible seasonings are bay leaf, nutmeg (for game) or nutmeg (for poultry), cloves, cinnamon, red bell pepper (they can change the shade of the sauce from cream to a warmer pinkish).
Peel the onion. If you use cloves, stick one or two cloves into the bulb.
Remove the crust from the bread. It is important that only the white part gets into the sauce, otherwise it will be unevenly colored.
Keep the pan with the milk, onion, seasonings, salt and crumbled white bread crumbs covered over low heat for 20 minutes from the moment it boils.
After cooking, remove seasonings from the sauce. If the consistency seems too liquid, add more white crumb. It seems too thick - add milk. If the bread has completely dissolved during cooking, do nothing. If it has not dissolved, knead it with a fork. You can spin it with a blender if you need an absolutely homogeneous consistency, but for this particular sauce it is adopted to be crumbly, so that it can be seen that it is bread-like. Add cream and butter flakes, stir and wait until the sauce comes together. In general, this is a rather interesting effect: immediately after cooking, the bread sauce is liquid, but when it cools, it begins to thicken. I think when it gets completely cold it will turn into something like milk pudding, but I haven’t checked.
In the 19th century in Europe, English cuisine enjoyed great success. It was from the English that French chefs learned to cook dishes in the style of a London dandy.
The popularity of English culinary art at that time is easily explained. Britain had colonies in all parts of the world. And the British had access to various exotic herbs and spices. It was they who made English cuisine fragrant and gave food an exquisite taste.
The twentieth century saw an increased influx of people from Asia and Africa into Britain. And the new settlers brought with them recipes for many dishes that enriched English cooking.
The British generally attach great importance to various sauces. It is with the help of different sauces that any simple and familiar dish acquires a new taste.
From movies and books we know about popularity Worcestershire sauce. The sauce recipe includes vinegar, soy, wine, molasses, pepper slices, chili, ginger, garlic and other ingredients. This sauce is prepared in large quantities and stored for years. It is served with various fish pates and meat dishes.
If we talk about those British people who religiously observe national traditions in nutrition, it should be noted that breakfast is an indispensable part of every family, and this is the key to a fruitful day.
Breakfast in Britain can be very filling. And it includes not only traditional oatmeal, which everyone now knows about. Thanks to films and books. However, oatmeal is prepared in different ways. Oatmeal cooked in an English family is different from the same porridge served on the table in Scotland.
Bread sauce recipe
- Boil half a liter of milk, add a medium onion and a pinch of nutmeg. But first you need to insert 2-3 bouquets of cloves into the bulb.
- Boil over low heat for 30 minutes.
- Add 60 g of bread crumbs from fresh white bread, half a teaspoon of salt, ground pepper on the tip of a knife and half a tablespoon of butter. Mix everything well and beat in a blender.
- Put the mixture on the fire again and boil over very low heat for 20 minutes. Stir all the time. Remove from heat, remove the onion, add half a tablespoon of butter and 1 tsp. heavy cream.
The sauce is good hot with meat. But vegetarians also eat it with other dishes.
Classic English bread sauce using ciabattaWhen I first tried this sauce, I couldn't imagine what it was made of. When I found out about the ingredients, I was left to suspect that they were playing a trick on me - I found it hard to believe! But fact is a stubborn thing! Now, I love preparing this sauce, I often even use it as a side dish for meat or poultry, or just like that - it tastes like a thick, very rich gruel (like a boiled risotto can still be), and also, who has clay pots, then I recommend baking the prepared sauce in a cheese crust... In general, you can use many options with it - I’ll stick with the classic one using Italian ciabatta bread.
for 8 persons:
1 medium onion
4 things. carnations
2 pcs. bay leaf
nutmeg 1/2 teaspoon
700 ml. cow's milk
2 loaves of ready-made ciabatta (ciabatta is Italian white bread made from wheat flour and yeast or with wheat sourdough, usually with the addition of olive oil; the peculiarity of this bread is its crispy crust and pulp with large, unevenly distributed porosity)
30 gr. unsalted butter
4 tbsp. spoons of heavy cream (double cream)
pinch of sea salt and ground black pepper to taste
1. Peel the onion and pierce it on all sides with cloves, leaving the head of the clove outside the onion.
2. Pour milk into a saucepan, add a pinch of sea salt (or regular salt), ground pepper, grated nutmeg, bay leaf and onion with cloves. Boil.
*Note: I am showing the preparation of the bread sauce for 4 servings because... I have a small family, so I cook it in a regular saucepan and, of course, using 1 ciabatta bread.
3. As soon as the milk boils, reduce the heat and leave the onions and spices to simmer in it for about 5 minutes. Remove from the stove and let it brew for another 10 minutes under the lid (to infuse the aromas)... At this time, cut the ciabatta into small pieces and completely chop into food processor, leaving the bread crumbs coarse (coarse, if that is correct).
4. Strain the infused milk through a sieve, discarding everything that remains in the sieve. Bring the milk to a boil again, lower the heat and gradually add the ciabatta bread crumbs, stirring with a spoon until thickened to your desired level...
5. Now add butter and cream, mix well - just in case, try again for salt, because the bread will take its toll during cooking and, if necessary, add extra to your taste... Remove from heat - serve with hot butter , the sauce is ready.
** Note: If you prepare a lot of sauce, you can store it in the refrigerator, warming it up for serving: for this you will need to add a little milk, because the bread will thicken the sauce.. And also, just in case, yes! I know that there is a similar dish called “Potaptsy” from Ukrainian cuisine, where bread is often sliced and eaten with cold(!) milk (I remember from childhood that my grandmother loved it after work, so as not to bother for a long time, especially during the season planting vegetable gardens when time is short and you want to eat), as well as fried Potaptsi in lard with garlic, but this is a separate category to the recipes of the national cuisine of peoples.. This recipe is not similar to the English tradition - try it;) and see for yourself!
Bon appetit!
It's always worth making homemade sauces rather than buying them from the store. In this recipe, Jamie Oliver will teach you how to make bread sauce, the kind you can't buy in the store, because... their tastes will be very different.
Ingredients
- 2 loaves of ciabatta
- 4 tbsp whipping cream
- 700 ml milk
- 1 onion
- 4 carnations
- 2 fresh bay leaves
- 1 whole nutmeg (or grated)
- 30 g butter
- sea salt, black pepper
Number of servings - 8
Recipe
1. Peel the onion, leaving it whole, then stick cloves into it. 
2. Place the onions in a medium saucepan with the bay leaves, milk and a few pinches of salt and pepper. Finely grate the nutmeg or use already grated nutmeg. 
3. Place the pan on high heat and bring to a boil. Keep a close eye on the milk as it boils very unexpectedly. 
4. Reduce heat to low and simmer very gently per recipe for 5 minutes to allow all the flavors to be absorbed into the liquid. Remove from heat and set aside to steep for 15 minutes. Meanwhile... 
5. Cut the crust off the ciabatta loaves. Tear 1.5 loaves into pieces and pulse them in a food processor until you have a lot of coarse crumbs. 
6. Strain the milk through a sieve into a jug, leaving any excess on the mesh. 
7. Return the milk to the pan and return to a boil on high on the stove. 
8.Then reduce heat to medium and simmer, gradually adding our ciabatta breadcrumbs until you have added them all. 
9. Add the butter and cream to the pan, stir well, then taste and season with salt and pepper if necessary. 
10. Take a look at your bread sauce - according to the recipe, it should be the right consistency that you like. If the sauce is too thin, chop the remaining ciabatta and add to the bowl; if it is a little thicker than you would like, then add more milk. 
11. If you do not use the bread sauce now, you can add a little more milk, because... While it sits, it will thicken slightly. If using now, transfer to a gravy boat and serve. 
12. This completes the recipe for making bread sauce from Jamie Oliver; the excess sauce can be transferred to a bowl, covered with cling film and put in the refrigerator until the next holiday, for example, Christmas. 
It's always worth making homemade sauces rather than buying them from the store. In this recipe, Jamie Oliver will teach you how to make bread sauce, the kind you can't buy in the store, because... their tastes will be very different. Bread sauce is suitable for lean meat - baked veal, white chicken, turkey.
You will need:
- 2 loaves of ciabatta
- 4 tbsp whipping cream
- 700 ml milk
- 1 onion
- 4 carnations
- 2 fresh bay leaves
- 1 whole nutmeg (or grated)
- 30 g butter
- sea salt,
- black pepper
How to make Bread Sauce:
1. Peel the onion, leaving it whole, then stick cloves into it.
2. Place the onions in a medium saucepan with the bay leaves, milk and a few pinches of salt and pepper. Finely grate the nutmeg or use already grated nutmeg.
3. Place the pan on high heat and bring to a boil. Keep a close eye on the milk as it boils very unexpectedly.
4. Reduce heat to low and simmer very gently per recipe for 5 minutes to allow all the flavors to be absorbed into the liquid. Remove from heat and set aside to steep for 15 minutes. Meanwhile...
5. Cut the crust off the ciabatta loaves. Tear 1.5 loaves into pieces and pulse them in a food processor until you have a lot of coarse crumbs.
6. Strain the milk through a sieve into a jug, leaving any excess on the mesh.
7. Return the milk to the pan and return to a boil on high on the stove.
8.Then reduce heat to medium and simmer, gradually adding our ciabatta breadcrumbs until you have added them all.
9. Add the butter and cream to the pan, stir well, then taste and season with salt and pepper if necessary.
10. Take a look at your bread sauce - according to the recipe, it should be the right consistency that you like. If the sauce is too thin, chop the remaining ciabatta and add to the bowl; if it is a little thicker than you would like, then add more milk.
11. If you do not use the bread sauce now, you can add a little more milk, because... While it sits, it will thicken slightly. If using now, transfer to a gravy boat and serve.
12. This completes the recipe for making bread sauce from Jamie Oliver; the excess sauce can be transferred to a bowl, covered with cling film and put in the refrigerator until the coming holidays.
Bon appetit!
