Nigella Bread Sauce features basic ingredients like day-old white bread, full-fat milk, onions, cloves, bay leaves, peppercorns, mace, butter, cream, and nutmeg. It requires about 90 minutes to make and serves 6-8.
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🧡 Why You’ll Love This Bread Sauce Recipe:
- Comforting Warmth: Embrace the soothing warmth of a creamy sauce, like a culinary hug on a chilly day.
- Flavorful Fusion: Enjoy a symphony of spices and textures, blending seamlessly to tantalize your taste buds.
- Versatile Pairing: Elevate any dish to new heights with its ability to complement a wide range of flavors.
❓What Is Nigella Bread Sauce Recipe?
Nigella Bread Sauce is a savory condiment made from day-old bread and milk, and infused with cloves, bay leaves, and mace, offering a creamy texture with hints of spice.
🧈 Nigella Bread Sauce Ingredients
- 1 day-old loaf of unsliced white bread
- 1 litre/2 pints full-fat milk
- 1 onion, peeled and quartered
- 4 cloves
- 2 fresh bay leaves
- 1 tsp white peppercorns
- 2 blades fresh mace or heaped ¼ tsp ground mace
- 2 tsp salt
- 30g/1oz butter
- 2 tbsp double cream, optional
- 1 fresh nutmeg, for grating
🥣 How To Make Nigella Bread Sauce
- Remove crusts from bread and tear them into small 2cm/¾in chunks or cubes, about 175-200g (6¼-7¼oz).
- If bread isn’t stale, leave chunks on a wire rack to dry out.
- Pour milk into a saucepan Press a clove into each quarter of an onion. Add onion quarters, bay leaves, peppercorns, and mace blades (or ground mace) to milk. Sprinkle in salt.
- Bring milk mixture almost to boiling point. Remove from heat.
- Cover the pan and let ingredients infuse for at least 30 minutes, or longer if needed.
- Using a slotted spoon, remove onions, peppercorns, cloves, bay leaves, and mace blades.
- Add bread to saucepan. Cook for 15 minutes on low heat, stirring occasionally until sauce thickens.
- Add butter to saucepan. Stir until melted and combined. Season with salt. Optionally, add cream. Grate nutmeg over sauce before serving in a warmed bowl or gravy boat.
💭 Recipe Tips
- Stale Bread Success: For optimal texture absorption, use stale bread or dry out fresh bread chunks on a wire rack.
- Infusion Intensity: Extend infusion time for deeper flavor development; let ingredients meld for a few hours if your schedule permits.
- Gentle Heat: Maintain a low heat while cooking to prevent scorching and ensure a silky-smooth consistency.
🍗 What To Serve With Bread Sauce?
Bread Sauce can be served with Chicken Tray Bake, Toad In The Hole, Sausage Tray Bake, Pudding Meatballs, Cheese And Onion Pie, Fish Lasagne, Courgette Pasta.
🎚 How To Store Leftovers Bread Sauce?
- In the fridge: Store leftovers bread sauce in an airtight container for 3 days.
- In the freezer: Store leftovers bread sauce in a freezer-safe container for 1 month.
🥵 How To Reheat Leftovers Bread Sauce?
- In the microwave: Heat leftovers bread sauce on high for 1-2 minutes.
- In the air-fryer: Heat leftovers bread sauce for 3 minutes at 325°F.
FAQ’S:
How Do I Prevent Lumps In Bread Sauce?
To prevent lumps in bread sauce, ensure to whisk the sauce continuously while adding the bread to the infused milk mixture. This helps to evenly incorporate the bread and create a smooth texture.
Can I Make Bread Sauce Without Butter?
Yes, you can make bread sauce without butter. Simply omit the butter from the recipe, and the sauce will still have a creamy texture from the milk and cream (if using).
Can I Use Bread Crumbs Instead Of Chunks?
While traditional bread sauce is made with small chunks or cubes of bread, you can experiment with using bread crumbs for a smoother texture.
How Do I Thicken Bread Sauce?
To thicken bread sauce, cook the bread in the infused milk mixture on low heat for about 15 minutes, stirring occasionally. As the bread cooks, it will absorb the liquid and thicken the sauce.
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Nigella Bread Sauce Nutrition Facts
- Calories: 28cals
- Total Fat: 0.6g
- Saturated Fat: 0.3g
- Total Carbs: 5g
- Net Carbs: 4g
- Dietary Fiber: 0g
- Total Sugars: 2g
Nigella Bread Sauce
Description
Nigella Bread Sauce features basic ingredients like day-old white bread, full-fat milk, onions, cloves, bay leaves, peppercorns, mace, butter, cream, and nutmeg. It requires about 90 minutes to make and serves 6-8.
Ingredients
Instructions
- Remove crusts from bread and tear them into small 2cm/¾in chunks or cubes, about 175-200g (6¼-7¼oz).
- If bread isn’t stale, leave chunks on a wire rack to dry out.
- Pour milk into a saucepan Press a clove into each quarter of an onion. Add onion quarters, bay leaves, peppercorns, and mace blades (or ground mace) to milk. Sprinkle in salt.
- Bring milk mixture almost to boiling point. Remove from heat.
- Cover the pan and let ingredients infuse for at least 30 minutes, or longer if needed.
- Using a slotted spoon, remove onions, peppercorns, cloves, bay leaves, and mace blades.
- Add bread to saucepan. Cook for 15 minutes on low heat, stirring occasionally until sauce thickens.
- Add butter to saucepan. Stir until melted and combined. Season with salt. Optionally, add cream. Grate nutmeg over sauce before serving in a warmed bowl or gravy boat.
Notes
- Stale Bread Success: For optimal texture absorption, use stale bread or dry out fresh bread chunks on a wire rack.
Infusion Intensity: Extend infusion time for deeper flavor development; let ingredients meld for a few hours if your schedule permits.
Gentle Heat: Maintain a low heat while cooking to prevent scorching and ensure a silky-smooth consistency.