It wasn't until I got married for the first time, way back in September 1990 that I really became aware of bread sauce. It wasn't something my mum had ever laid on our Christmas table to accompany the highly anticipated Turkey. No, it was upon receiving Delia Smiths Complete Cookery Book as a wedding gift that I first stumbled across it's existence. I spoke to friends who confirmed they loved the packet versions and as Christmas of that year approached a few months later and determined to be the perfect wife, I decided to pass up on the quick and easy packet mixes and make Delia's very own bread sauce recipe.
If you have never tried it, I really urge you to do so, it is probably one of the most amazing things to accompany turkey or chicken and I have even been known to use leftovers on a plate of sausage and mash, I always make up double the required amounts listed as we like to live off it for days, over cold meats, over everything, in a cold pork sandwich even!
To save precious time on the day, I do make mine up on Christmas Eve and just warm through gently before dinner with an extra knob of butter and a dash more cream if required.
To serve 6 people you will need;
110g, 4oz freshly made breadcrumbs. A liquidiser/food processor does the best job of this. Stale bread was used because it was easier to grate that way and does make a delicious sauce but do use fresh in a blender if you can.
1 large onion
15-18 whole cloves
1 fresh bay leaf
8 black peppercorns
1 pint, 570 ml milk
50g, 2oz butter
2tbsp double cream
* I always have onions, cloves, milk, butter and bread in the house and at Christmas, plenty of cream, so it doesn't feel as though the sauce costs me anything.