Old English Bread Sauce for Christmas Turkey
10 servings
40 minutes
Old English bread sauce is a traditional accompaniment to Christmas turkey in British cuisine, dating back to medieval times. Its delicate consistency and rich creamy flavor with hints of nutmeg and cayenne pepper make it an ideal companion to juicy meat. Historically, this sauce was used to enhance roasted meat by adding depth of flavor and aroma. Made from milk, shallots, and soaked stale bread, it acquires a velvety texture, while the addition of butter and heavy cream gives it special richness. It is best served warm, allowing it to harmoniously complement the Christmas dish and create a cozy and traditional atmosphere for the festive dinner.
1
In a small thick-bottomed pot, mix milk with finely chopped onion. Bring to a boil over medium heat, then reduce the heat and cook for another 10-15 minutes until the onion becomes soft. Then strain through a sieve or cheesecloth to remove the onion from the milk.
- Shallot: 2 pieces
- Milk: 500 ml
2
Soak finely chopped stale white bread or crackers in milk and leave for 15-50 minutes depending on the staleness of the bread.
- Stale white bread: 170 g
3
Wait for the bread to soften completely, then mix thoroughly with milk using a fork until creamy.
4
Add spices and salt to taste, whisk again with a fork, and bring to a boil over medium heat.
- Cayenne pepper: to taste
- Ground nutmeg: to taste
- Salt: to taste
5
Remove from heat, pour in some heavy cream into the sauce, mix, and serve warm with roasted turkey and turkey roast.
- Cream 30% fat: 50 ml
