Truffle-infused Bread Sauce
Rated 5.0 stars by 1 users
Author:
Bex Blundy
Servings
15
Prep Time
10 minutes
Bread sauce is a British classic accompaniment to a roast bird on Christmas day. Our truffle-infused bread sauce uses sourdough bread and black truffle butter for a Fine Food Specialist twist! This sauce has real aromatic depth of flavour and a buttery, silky texture.
Ingredients
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450g sourdough bread, torn up and left to stale overnight
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400ml whole milk
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600ml quality chicken stock
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1 onion, quartered
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4 cloves
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6 cloves of garlic, minced
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50g fresh sage
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1 bay leaf
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70g grams black truffle salted butter
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Freshly grated nutmeg
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Salt & black pepper, to season
Directions
Prepare the bread: The night before you’re going to make the sauce, tear the bread into cubes and leave them to dry out and slightly stale overnight, covered by a dry tea towel.
Infuse the butter: Heat 40g of the truffle butter in a large saucepan and add the 6 minced garlic cloves, frying until soft (2-3 minutes)
Add the liquids: Stick a clove into each quarter of the onion and add to the pan, along with the tarragon leaves. Cover the onion with the milk and the chicken stock, and season with salt and black pepper. Simmer over medium heat for about 8 minutes, do not let the milk boil over.
Infuse the liquids: Remove from the heat and leave the flavours to infuse for 5 mins. Then fish out the onion, cloves and tarragon leaves.
Add the bread: Add the stale sourdough into the milk and stock and cook on medium heat for 15-20 mins, stirring regularly, until the bread melts away into the milk and a thick, saucy consistency is reached.
Add the finishing touches: Just before serving, stir the remaining 30g truffle butter through the sauce, season generously with freshly cracked black pepper and some freshly grated nutmeg.
Recipe Note
Bread Sauce FAQs
What is bread sauce?
Bread sauce is a creamy British sauce, often served with roast poultry as part of a Christmas dinner. It is rich in taste, flavoured with aromatics, and it's a great way to use up stale bread.
What's the best bread to use in bread sauce?
We like to use sourdough in our bread sauce, the slightly acidic nature of sourdough adds a special extra dimension to the sauce. Any white bread will do the job, but it must be stale. If you don't have the time to stale your bread ahead of time, you could tera it and toast it in the oven for 20 mins at 100°C to dry it out quicker.
How to make bread sauce?
First of all, stale your bread. Then heat up your liquids with aromatics, to infuse them with punchy flavour. Add the bread and cook until it softens and falls apart, creating a saucy texture.
What's the texture of bread sauce?
Bread sauce is silky, smooth and creamy. Some like to leave larger chunks of bread in the sauce, some prefer to cook it down until it is smoother. It's all down to personal preference!
Ingredients you'll need
