Sauce with caraway and bread
8 servings
30 minutes
Cumin and bread sauce is a traditional European sauce with a rich and spicy flavor. Its origins date back centuries when spices were valuable and cooks used available ingredients to create hearty dishes. The sauce combines the aroma of cloves, black pepper, and cumin that give it a warm, spicy note. Breadcrumbs make the texture thick and velvety while butter adds tenderness. This sauce pairs perfectly with meat dishes, especially roasted beef and lamb, enhancing their deep flavors. It can be used as a gravy or even as a base for other sauces to add zest to traditional cuisine. The simplicity of preparation blends with the sophistication of taste making this recipe worthy of gourmet attention.
1
Put milk, cloves, pepper, cumin, and finely chopped onion in the pan.
- Full-fat milk: 450 ml
- Carnation: 15 pieces
- Black peppercorns: 1 teaspoon
- Caraway: 3 pieces
- Onion: 1 head
2
Bring to a boil over low heat and cook for 5 minutes.
3
Remove from heat, cool down, and let it steep in the fridge for as long as possible, preferably overnight.
4
Pour the milk into the pan, previously strained from spices. Add breadcrumbs and heat until thickened. Add salt if necessary and place a large piece of butter. Mix thoroughly.
- Full-fat milk: 450 ml
- Breadcrumbs: 100 g
- Butter: to taste