Bread Sauce

Bread Sauce
  • 1 white onion – cut in half and studded with 4 cloves 
  • 800ml milk
  • 10 black peppercorns
  • 2 fresh bay leaves
  • 1 sprig of parsley
  • 175g fresh white breadcrumbs
  • 40g butter
  • 4 tbsp. double cream
  • Fresh nutmeg and bay leaf to serve
  1. Place the onion, peppercorns, bay leaves and parsley into an AGA Stainless Steel Saucepan and pour over the milk. Bring to a simmer on the simmering plate and then move to the warming plate or the back of the AGA to infuse, for at least 1 hour.
  2. Strain into a clean pan and add the breadcrumbs and butter, heat on the simmering plate until thickened. Then stir in the cream and season well. NB: at this point the sauce can be frozen for up 1 month or stored covered in the fridge for 5 days.
  3. Place the sauce into a serving dish, such as the Portmeirion for AGA White Gratin Dish and garnish with a little nutmeg and a bay leaf
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