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Shallot bread sauce

Buttery shallot bread sauce

Shallot bread sauce

Name: Shallot bread sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Cuisine: British
Ingredients: 50g butter; 1 tbsp olive oil; 10 shallots finely sliced (see tip, below); 6 cloves; 3 thyme sprigs; 1 bay leaf plus extra to serve; 600ml full-fat milk; pinch white pepper; 100g fresh white breadcrumbs from a good-quality loaf; 5 tbsp single or double cream plus more to serve, if you like; ¼ tsp freshly grated nutmeg or to taste

Jane Hornby

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Serves 8

Easy

Prep: 20 mins

Cook: 25 mins

A star rating of 4.8 out of 5.5 ratingsRate

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This bread sauce has flavour layered up from the very start ,with almost-melting shallots, herbs and spices

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

50g butter
1 tbsp olive oil
10 shallots

finely sliced (see tip, below)
6 cloves
3 thyme

sprigs
1 bay leaf

plus extra to serve
600ml full-fat milk
pinch white pepper
100g fresh white breadcrumbs

from a good-quality loaf
5 tbsp single or double cream

plus more to serve, if you like
¼ tsp freshly grated nutmeg

or to taste

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Nutrition: per serving

kcal174
fat12g
saturates6g
carbs14g
sugars4g
fibre1g
protein5g
salt0.43g

low

Method

step 1

Heat the butter and oil in a pan, then add the shallots, cloves, thyme and bay and cook very, very gently for 15 mins until soft, translucent and pale golden.
step 2

Remove the cloves, add the milk and pepper, then bring to a gentle simmer for 10 mins. Stir in the breadcrumbs, give it another 5 mins or so over a very low heat until the bread has plumped up nicely, then stir in the cream and nutmeg. Fish out the stalks from the thyme – the leaves will have fallen off. Season to taste. To serve, grate over a little more nutmeg, drizzle with a little more cream and decorate with a bay leaf.

RECIPE TIPS

PREPARE AHEAD

Can be made 3 days in advance and chilled. To reheat, warm through in a saucepan on the hob or microwave on medium for 3 mins. You may want to add a splash more milk or cream to loosen it a little.

PEELING SHALLOTS

Make the shallots easier to peel by soaking in just-boiled water for 5 mins. Halve them, then peel away the skin.

Recipe from Good Food magazine, December 2009

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A star rating of 4.8 out of 5.5 ratings

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