Jamie Oliver Bread Sauce Recipe
This bread sauce from Jamie Oliver is soft, creamy, and has just the right amount of onion and clove coming through in every spoonful.I use a mix of whole milk and cream, and I steep the onion with cloves in the warm milk for at least 20 minutes.It’s important to use good-quality stale white bread—cut off the crusts and tear it by hand so it blends smoothly.I stir in a little butter at the end, and sometimes a touch of nutmeg if I want a bit more warmth.Keep the heat low as it thickens—you’re not looking to boil, just gently coax the bread into the milk.I always make this right before serving and keep it warm with the lid on so it doesn’t dry out!
Servings: 4
Ingredients
- 2 cups Whole Milk
- 1 Onion peeled, left whole
- 2 Bay Leaves
- 3 oz White Bread crusts removed, torn into small pieces
- 2 tbsp Butter
- 4-5 Whole Cloves
- 1/4 tsp Nutmeg freshly grated
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Instructions
- Push the cloves into the peeled onion so they stay put.
- Put the studded onion, bay leaves, milk, salt, and pepper into a medium saucepan.
- Gently warm over low heat until the milk is just about to simmer. Turn off the heat and let it steep for around 15 minutes.
- Take out the onion, cloves, and bay leaves, then toss in the bread pieces.
- Let the bread soak for a couple of minutes, then give it a stir to help it break down and thicken the milk.
- Put the pan back on low heat. Stir gently as the bread breaks down more and the sauce turns creamy—this takes about 5-10 minutes.
- Remove from heat, add the butter and nutmeg, and stir well.
- Taste it—add more seasoning if you want. Serve right away, or cover to keep warm for later.