Stick to the ratio of three to one. 600ml of milk to 200g of breadcrumbs, you won't be far wrong.
Place the milk in a pan. Cut the onion in half and use the cloves to secure a bay leaf to it. Add that to the pan.
Add the butter, a pinch of nutmeg and the Knorr Chicken Stock Pot to the pan, and stir it all in. Bring the pan to the boil.
Take out the onion and stir in the ‘day old' breadcrumbs. Cook slowly for 5-6 minutes to thicken the sauce and then pour it into a serving jug.
Cover the jug with cling film and keep somewhere warm until it's time to serve.
Chef's tip from Marco Pierre White: One of the rituals of Christmas, infused with cloves and nutmeg - to spice up your Christmas lunch. The bread sauce is very simple - breadcrumbs, milk, cloves, onion, butter, nutmeg and the secret ingredient - Knorr chicken Stock Pot. The Stock Pot is our seasoning. Use Chicken Stock as it works the best with roast turkey or roast partridge. You don't want it too wet, don't forget it's a bread sauce.
However much sauce you make, stick to a 3:1 ratio. For example, 3 times the amount of milk to 1 times the volume of breadcrumbs, so 600ml milk and 200g of breadcrumbs as used here. Nice and simple! For a healthier version use wholemeal breadcrumbs rather than white bread crumbs. And try Flora Buttery rather than butter.
Click here to watch the video on how to make Bread sauce
I have cooked this
0