Bread sauce with flaked almonds & caramelised shallots
- Samuel Goldsmith
Save recipe
Serves 6
Easy
Prep: 25 mins
Cook: 50 mins
A star rating of 5 out of 5.3 ratingsRate
loading...
Take the stress out of Christmas dinner by making this bread sauce ahead. It's topped with flaked almonds and caramelised shallots for a boost of flavour
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
A star rating of 5 out of 5.2 ratings
Triple-cooked roast potatoes
A star rating of 3.9 out of 5.8 ratings
App onlyHot honey carrots. This is a premium piece of content available to subscribed users.
A star rating of 4.9 out of 5.6 ratings
Ingredients
Nutrition
Units:
MetricUS
-
750ml whole milk
-
45g butter
-
1 bay leaf
-
6 black peppercorns
-
1 thyme sprig
-
2 small garlic cloves
bashed
-
4 shallots
peeled and halved
-
50g flaked almonds
toasted
-
150g white breadcrumbs
-
1 tsp sunflower oil
-
2 tbsp single cream
-
grating of nutmeg
to serve (optional)
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving
- kcal135
- fat9g
- saturates4g
- carbs9g
- sugars4g
- fibre1g
- protein5g
- salt0.3g
Ad
Method
-
step 1
Tip the milk, 25g of the butter, the bay leaf, peppercorns, thyme sprig, garlic and shallots into a pan. Bring to a simmer over a low heat and cook for 20 mins, stirring every now and then, so the milk doesn’t catch.
-
step 2
Meanwhile, melt the rest of the butter in a small frying pan over a low heat and cook for 8-10 mins until it turns a nutty brown colour. Remove the pan from the heat.
-
step 3
Remove the shallots from the milk using a slotted spoon and transfer to kitchen paper to drain. Leave to cool. Strain the milk, discarding the solids, and return it to the pan.
-
step 4
Tip all but a few of the almonds into a food processor and blitz until finely chopped. Stir into the pan of milk along with the breadcrumbs.
-
step 5
Finely slice the cooled shallots. Add these and the oil to the pan of brown butter and fry over a medium-low heat for 20-25 mins until the shallots have caramelised. Remove from the heat and spoon all but 1 tbsp into the milk mixture.
-
step 6
Simmer the milk mixture over a medium heat for 3-4 mins, stirring frequently. Stir in the cream, then spoon into a serving bowl. Will keep covered and chilled for up to three days. Season with a grating of nutmeg, if using. Spoon over the reserved shallots and scatter over the remaining almonds.
Recipe from Good Food magazine, November 2022
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 5 out of 5.3 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...