This classic Bread Sauce is the perfect companion for a Christmas roast dinner or a delicious roast chicken anytime. It can be frozen and reheated, saving you time and effort.
Serves 8
1 small onion, halved
20 cloves
400ml full fat milk
10 peppercorns
6 parsley stalks
150g fresh white breadcrumbs
25g butter
2 tbsp double cream
Salt
Freshly ground black pepper
Fresh nutmeg, grated (optional)
Preparation Time: 5 minutes. Cooking Time: 5 minutes + 30 minutes infusing.
1. Stud the onion halves with the cloves and place in a small AGA saucepot or saucepan with the milk, peppercorns and parsley stalks.
2. Heat the milk on the simmering plate, hotplate on simmering setting or induction on medium until it starts to bubble.
3. Remove from the heat and leave in a warm place or on a warming setting to infuse for at 30 minutes.
4. Strain the milk and discard the seasonings. Stir in the breadcrumbs, butter and cream. Reheat gently to melt the butter.
5. Season to taste with salt and pepper and nutmeg if using.
6. Add extra milk or breadcrumbs to adjust the consistency if needed.
7. Keep warm until you are ready to serve.
