Stocks & Sauces

Bread sauce

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The most delicious accompaniment to gravy and cockerel, grouse, etc.

Ingredients

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Directions

  1. Blitz bread to breadcrumbs.
  2. Pour the milk into the pan.
  3. Stud one of the onion halves with the cloves and then lower both halves into the milk.
  4. Add the bay leaf.
  5. Scratch in a little nutmeg.
  6. Bring the milk to a slow simmer and cook for 25 minutes or until the onion is totally soft and tender to the push of a knife.
  7. Drop in the bread and butter and cook for a further 10 minutes or so and stirring often.
  8. Take off the heat and allow it to cool.
  9. Fish out the bay leaf and a couple of the cloves, leaving all else in.
  10. Blitz until totally smooth and then return to pan.
  11. Stir in cream and season generously with salt.
  12. Heat when needed.
  13. This bread sauce freezes well.

Valentine Warner is a chef, food writer, business owner and broadcaster, with a deep interest in nature, travel and provincial food. He describes his cooking style as ‘International Grandmother’ and combines his strong sense of storytelling with his infectious love of cookery. Val has a deep respect and understanding of ingredients, both wild and cultivated, and has the instinctive ability to rustle up hearty and wholesome meals from whatever’s available. Val is an avid proponent of native food sources, and finds common ground with Swaledale in their work to deliver top-notch meat, within a truthful, ethical and high welfare framework. Originally a trained portrait painter, Val has also authored 5 cookbooks, managed his own catering company and is a co-owner of Taqueria, a West London Mexican cafe. Val is also a partner in the Hepple Distillery in Northumberland and Holmen Lofoten hotel on arctic Norway’s Lofoten island.