Creamy Bread Sauce with Mint
4 servings
30 minutes
Creamy bread sauce with mint is a refined addition to Russian dishes, combining the tenderness of milk, the aroma of fresh mint, and a light acidity from wine vinegar. Its roots trace back to traditional cuisine where bread-based sauces were popular for their rich texture and ability to complement meat and vegetable dishes beautifully. This sauce has a soft, enveloping flavor that unfolds with notes of garlic, onion, and bay leaf, adding depth. It pairs perfectly with roasted meats, fish or even as an unusual dressing for vegetable salads. Its freshness and creaminess make it a versatile ingredient that easily fits into festive or everyday menus.
1
In a saucepan, mix milk, finely chopped onion, garlic cloves, black pepper, and bay leaf, and place on low heat. Bring to a boil and remove from heat. Let it sit for 30 minutes, then strain through a sieve.
- Milk: 375 ml
- Onion: 1 head
- Garlic: 5 clove
- Black peppercorns: 5 piece
- Bay leaf: 1 piece
2
Cut the crust off the bread and dice it into small cubes. Transfer to a blender and add milk, olive oil, and vinegar. Blend until smooth.
- White bread: 200 g
- Milk: 375 ml
- Extra virgin olive oil: 60 ml
- Red wine vinegar: 1 tablespoon
3
Transfer to a small bowl and add finely chopped mint. Gradually add water until you reach a thick cream consistency. Season with salt and pepper.
- Mint leaves: 35 g
- Water: 3 tablespoons
- Black peppercorns: 5 piece
