Bread sauce is one of the comfort sauces of Ireland. A Sunday dinner of roast chicken wouldn’t be the same without it.
Serves 8 (recipe halves easily)
2 bay leaves
One small onion, peeled and studied with three cloves
Salt and freshly ground white pepper
175g fresh white breadcrumbs
2 tablespoons cream
1. Put the milk, bay leaves and onion in a non-stick saucepan. Add a pinch of salt and white pepper and bring to the boil. Remove from the heat, cover and leave to infuse for an hour.
3. Strain the milk, discarding the onion. Add the breadcrumbs and butter. Stir and heat until it is warmed through. Add the cream and bring to the boil, then reduce until thick.
Make the sauce in advance and reheat when you need it, adding a little milk or more cream to thin it.
You can use black pepper in this recipe – the only reason we use white pepper is because it has a milder flavour and you don’t see black specks in the sauce.