Saturday, 15 December 2007

Rachel's Christmassy Bread Sauce

You're mad if you buy the stuff in packets. Make this instead!
Get two saucepans. Into one, pour a pint of milk. Then get an onion, peel it and halve it. Stick some cloves into one of the halves, and plop it into the milk. Add a bay leaf, sprinkle in a pinch of nutmeg, and/or perhaps some mace, or allspice. Let it all simmer very gently.
Chop the rest of the onion and cook it very very gently in the other saucepan, in a generous nob of butter. Two generous nobs of butter! Don't let it brown, although it might go slightly gold. Let both pans tick over gently for about 20 - 30 minutes.
Get a small whole white loaf of bread, remove the crusts and tear up the bread.
Remove the onion and any whole spices from the milk, then pour the milk into the buttery onion. (If any of your onion did go brown, or you just decide you don't want it in the sauce, remove it if you wish..) THEN chuck in the torn up bread, and stir it all in. Season and add more milk or more bread until it is the texture you like.
Freezes and reheats happily. So no excuses. Eat hot, with your dinner. Dollop it cold into turkey butties. When you're hanging around in the kitchen at night, dip a cold roast potato into it. Get a mouthful of it and give someone a christmas kiss. Ha ha ha.

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