Rich & Creamy Bread and Onion Sauce
A smooth, creamy bread and onion sauce with nutmeg – the perfect traditional accompaniment for roasted meats.
Equipment
- Non-stick pan
- Hand blender
Ingredients
- 50 g butter
- 1 large onion finely chopped
- 2 fresh bay leaves folded in half
- 8 whole cloves
- 450 ml semi-skimmed milk
- 100-140 g crustless white bread chopped
- 100 ml double cream
- Nutmeg for grating
Instructions
- In a non-stick pan, melt the butter over medium heat.
- Add the chopped onion, bay leaves, and cloves.
- Partially cover with a lid and cook for 8-10 minutes, until the onion is soft but not browned.
- Pour in the milk, partially cover again, and simmer gently for another 20 minutes.
- Remove the bay leaves and cloves.
- Add three-quarters of the bread to the pan, and blend with a hand blender until smooth.
- Stir in the double cream, a generous grating of nutmeg, and the remaining bread for added texture.
- Chill if preparing in advance; warm gently before serving.
- This sauce will keep in the fridge for up to 4 days.
Notes & Wine Advice
Wine Advice
Pairs well with a rich, full-bodied white wine like Chardonnay, or serve alongside red meats with a medium-bodied red such as Merlot.
Nutrition values
Calories: 182 kcal | Carbohydrates: 11 g | Protein: 4 g | Fat: 13 g | Sugar: 5 g