Truffle-infused Bread Sauce
Bex Blundy
15
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
450g sourdough bread, torn up and left to stale overnight
400ml whole milk
600ml quality chicken stock
1 onion, quartered
4 cloves
6 cloves of garlic, minced
50g fresh sage
1 bay leaf
70g grams black truffle salted butter
Freshly grated nutmeg
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.
Ingredients you'll need
