When I first tried this sauce, I couldn't imagine what it was made of. When I found out about the ingredients, I was left suspecting that they were playing a trick with me - I could hardly believe it! But the fact is a stubborn thing! Now, I love to cook such a 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 (as a boiled risotto can still be), and also, who has clay pots, then I recommend baking the prepared sauce in cheese crust... In general, there are many options with it - I will leave 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 cooked ciabatta (ciabatta is an Italian white bread made from wheat flour and yeast or wheat sourdough, usually with the addition olive oil; the peculiarity of this bread is a crispy crust and pulp with large, unevenly distributed porosity)
30 gr. unsalted butter
4 tbsp. spoons 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 a clove, leaving the clove head outside the onion.
2. Pour milk into a saucepan, add a pinch of sea salt (or regular), ground pepper, grated nutmeg, bay leaf and onion with cloves. Boil.
*Note: I'm showing how to make bread sauce for 4 servings. my family is small, 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. food processor, leaving a crumb of bread at the same time large (coarse, if it would be more correct).
4. Strain the infused milk through a sieve, discarding everything that remains in the sieve. Bring the milk back to a boil, reduce the heat of the fire and gradually add the ciabatta breadcrumbs, stirring with a spoon until the desired thickening...
5. Now add butter and cream, knead well - just in case, try again for salt, because the bread will take its toll in cooking and, if necessary, add extra to your taste ... Remove from heat - serve hot with butter , the sauce is ready.
** Note: If you make a lot of the sauce, you can store it in the refrigerator, warming up for serving: for this you will need to add a little milk, because the bread will thicken the sauce .. And, just in case, yes! I know that there is a similar dish called "Potaptsy" from Ukrainian cuisine, where bread is often cut and eaten with cold (!) Milk (I remember from childhood, my grandmother loved after work, so as not to mess around for a long time, especially during the season planting gardens when time is running out, but you want to eat), as well as fried potaptsy in bacon with garlic, but this is a separate category for recipes national cuisine peoples.. This recipe according to the English tradition, it is not similar - try it;) and see for yourself!
Enjoy your meal!
It's always worth making homemade sauces rather than buying them from the store. In this recipe, Jamie Oliver teaches you how to make a bread sauce that you can't buy in the store because their tastes will be very different. Bread sauce goes well with lean meat- baked veal, white chicken meat, turkey.
You will need:
- 2 ciabatta loaves
- 4 tbsp whipping cream
- 700 ml milk
- 1 bulb
- 4 cloves
- 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 bay leaves, milk and a few pinches of salt and pepper. Finely grate the nutmeg or use already grated.
3. Place the pot on high heat and bring to a boil. Keep a close eye on the milk as it boils very unexpectedly.
4. Reduce to low heat and simmer very gently per recipe for 5 minutes so that all flavors are absorbed into the liquid. Remove from stove and set aside to infuse for 15 minutes. Meanwhile…
5. Cut off the crust from the ciabatta loaves. Tear 1.5 loaves into chunks and grind them in a food processor until you have a lot of large crumbs.
6. Strain the milk through a sieve into a jug, leaving any excess on the grid.
7. Return milk to saucepan and bring back to a boil on high heat.
8.Then reduce to medium temperature and boil, gradually adding breadcrumbs from our ciabatta until you've added them all.
9. Add butter and cream to saucepan, mix well, then taste and season with salt and pepper if needed.
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 up the remaining ciabatta and add to the bowl, if it's a little thicker than you'd like, add more milk.
11. If you use the bread sauce not now, then you can add a little more milk, because. as it sits, it will thicken slightly. If using now, then transfer to a gravy boat and serve.
12. This completes the Jamie Oliver bread sauce recipe, the excess sauce can be transferred to a bowl, covered with cling film and put in the refrigerator until the next holidays.
Enjoy your meal!
During 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 arts at that time is easily explained. Britain had colonies in all parts of the world. And the British had access to various exotic spices and spices. It was they who made the dishes of English cuisine fragrant and gave the food an exquisite taste.
In the twentieth century, an influx of immigrants from Asia and Africa to Britain increased. And the new settlers brought with them recipes for many dishes that adorned English cooking.
The British generally attach great importance various sauces. It is with the help different sauces any simple and familiar dish acquires a new taste.
From movies and books we know about popularity worcester sauce. The sauce recipe includes vinegar, soy, wine, molasses, pepper pieces, chili, ginger, garlic and other ingredients. This sauce is prepared in large volumes and stored for years. It is served with various fish pastes, meat dishes.
If we talk about those Britons who sacredly observe national traditions in nutrition, then it should be noted that breakfast is indispensable in every family, and this is the key to a fruitful day.
Breakfast in Britain is very satisfying. And it includes not only the traditional oatmeal, which everyone now knows about. Thanks to movies and books. However, oatmeal is cooked differently. Oatmeal cooked in an English family is different from the same porridge served in Scotland.
bread sauce recipe
- Boil half a liter of milk, add a medium onion and a pinch of nutmeg to it. But first you need to insert 2-3 bunches of cloves into the bulb.
- Boil over low heat for 30 minutes.
- Add 60 g 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.
- Again, put the mixture on the fire 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. fat cream.
The sauce is good served hot with meat. But vegetarians eat it with other dishes as well.
It's always worth making homemade sauces rather than buying them from the store. In this recipe, Jamie Oliver teaches you how to make a bread sauce that you can't buy in the store because their tastes will be very different.
Ingredients
- 2 ciabatta loaves
- 4 tbsp whipping cream
- 700 ml milk
- 1 bulb
- 4 cloves
- 2 fresh bay leaves
- 1 whole nutmeg (or grated)
- 30 g butter
- sea salt, black pepper
Servings Per Container - 8
Recipe
1. Peel the onion, leaving it whole, then stick cloves into it. 
2. Place the onions in a medium saucepan with bay leaves, milk and a few pinches of salt and pepper. Finely grate the nutmeg or use already grated. 
3. Place the pot on high heat and bring to a boil. Keep a close eye on the milk as it boils very unexpectedly. 
4. Reduce to low heat and simmer very gently per recipe for 5 minutes so that all flavors are absorbed into the liquid. Remove from stove and set aside to infuse for 15 minutes. Meanwhile… 
5. Cut off the crust from the ciabatta loaves. Tear 1.5 loaves into chunks and grind them in a food processor until you have a lot of large crumbs. 
6. Strain the milk through a sieve into a jug, leaving any excess on the grid. 
7. Return milk to saucepan and bring back to a boil on high heat. 
8. Then reduce to medium heat and simmer, gradually adding our ciabatta breadcrumbs until all of them are added. 
9. Add butter and cream to saucepan, mix well, then taste and season with salt and pepper if needed. 
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 up the remaining ciabatta and add to the bowl, if it's a little thicker than you'd like, add more milk. 
11. If you use the bread sauce not now, then you can add a little more milk, because. as it sits, it will thicken slightly. If using now, then transfer to a gravy boat and serve. 
12. This completes the Jamie Oliver Bread Sauce Recipe, the excess sauce can be transferred to a bowl, covered with cling film and put in the refrigerator until the next holidays, for example, before Christmas. 
Bread sauce - another very simple and yet very tasty cream sauce. It is ideal for beginner cooks - in my opinion, there is absolutely no operation that can be done wrong (and it will be irreparable). Bread sauce looks similar to roux sauces, but technically it's a lot simpler!
The taste of the sauce determines which 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 gr. yesterday white bread WITHOUT CRUST, i.e. as long as you have rolls with a crust, there will be more of them by weight! Additional Ingredients, improving the taste of the sauce - 100 ml of heavy cream and 25 gr. butter. One white onion. Possible seasonings - 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).
We clean the onion from the husk. If cloves are used, 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.
We keep the pan with milk, onion, seasonings, salt and crumbled white bread crumb under the lid over low heat for 20 minutes from the moment of boiling.
After cooking, remove the seasonings from the sauce. If the consistency seems too liquid, paint over the white crumb. It seems too thick - add milk. If the bread is completely dissolved during cooking, do nothing. If not dissolved - knead it with a fork. You can spin it with a blender if you need an absolutely homogeneous consistency, but it is for this sauce that it is made crumbly, so that it can be seen that it is bread. Add cream and butter flakes, stir and wait for the sauce to bind. This is, in general, a rather interesting effect: immediately after cooking, the bread sauce is liquid, and when it cools down, it begins to thicken. I think when it gets completely cold, it will turn into something like a milk pudding, but I haven’t checked it.
