Please explain...

(60 Posts)
ILoveAFullFridge Sat 21-Dec-13 08:16:53

...bread sauce.

I have lived in England for nearly half a century (WTAF!shock) and I don't think I have ever seen or tasted it.

Jaynebxl Sat 21-Dec-13 08:18:31

Well you need to sort out the missing bit of your cultural education then cos it is gorgeous stuff!

raisah Sat 21-Dec-13 08:22:11

I haven't tasted it either but the thought of a sauce made out of bread & milk doesnt sound v appealing tp asian tastebuds! I will try it though just to say that I have & I maybe pleasantly surprised.

justmuddlingalongsomehow Sat 21-Dec-13 08:25:09

It's GORGEOUS!

LondonMother Sat 21-Dec-13 08:28:58

I'm going to give it a try this year, mainly because so many MNers have recommended it. It's not just bread and milk. There's cream, butter, nutmeg, cloves, onion and bayleaf in there too, so the taste must be not dissimilar to bechamel sauce, which I love. I imagine bechamel is a lot smoother than bread sauce, because it's made with flour rather than breadcrumbs and the flour and fat combine. I'll report back.

I make it every Christmas any love it , goes so well with Turkey/goose. Really cheap and easy to make - why not make some and try it?

ILoveAFullFridge Sat 21-Dec-13 08:30:56

Sounds like old-fashioned baby food!

Can it be made without milk? (Relatively dairy-free household.)

WhoKnowsWhereTheMistletoes Sat 21-Dec-13 08:31:34

It's disgusting, I'm amazed so many like it.

ILoveAFullFridge Sat 21-Dec-13 08:32:06

X-posted with LondonMother.

Can anyone recommend a recipe?

WhoKnowsWhereTheMistletoes Sat 21-Dec-13 08:32:25

x-posted, my mum makes it with goats milk for dairy free DDad.

justmuddlingalongsomehow Sat 21-Dec-13 08:33:07

Delia has a good recipe iirc.

Kefybaby Sat 21-Dec-13 08:33:42

It does taste like bechamel sauce, London. To me, anyway. I only tried it once. I liked it but I can still not figure out what you are meant to do with it. fblush

ILoveAFullFridge Sat 21-Dec-13 08:34:39

Is it runny or blobby?

17leftfeet Sat 21-Dec-13 08:36:14

It's absolutely rank

EeyoreIsh Sat 21-Dec-13 08:37:49

goats milk is not dairy free hmm

anyway, it can be made with soya milk. But it's grim anyway.

TheRobberBride Sat 21-Dec-13 08:37:56

It's fab. It is a bit textured-I wouldn't say lumpy exactly. I know I'm not selling this but honestly it's delicious.

LondonMother Sat 21-Dec-13 08:38:50

Now it's comments like 'it's absolutely rank' that give me pause. What on earth can be rank about a creamy, aromatic sauce? Is it the texture or the flavour or both? Do you find bechamel or white sauce rank as well? Serious question!

WhoKnowsWhereTheMistletoes Sat 21-Dec-13 08:40:29

Sorry, get in the habit of saying dairy free for Ddad as that's the easiest way in restaurants etc, its cows milk only that he has to avoid.

NearTheWindmill Sat 21-Dec-13 08:43:34

1 smallish onion studded with about 6 cloves
1 bayleaf
6 peppercorns
blade of mace if you have it
cover with milk and bring to the boil
Allow to cool overnight

1 oz butter in a pan melted
Add dessert spoon plain flour
stir for about two minutes until there is a smooth paste
add the milk discarding the onion, etc
Stir until smooth and thickened
add two/three thick slices of blitzed good quality white bread (crusts off)
stir until it's a soft, unctious consistency
add salt and pepper to taste
A spoonful of cream if required.

It's soothing to make, delicious to eat, and goes well with the gameyness of the turkey and the tartness of the cranberries.

Minging horrid stuff.

WhoKnowsWhereTheMistletoes Sat 21-Dec-13 08:51:17

Bechamel is perfectly smooth and coats other foods beautifully, but I wouldn't serve it with a roast dinner - also although I do use clove and nutmeg in it, only a touch of them and I also use other flavours, eg cheese. Bread sauce is sort of semolina like, it does seem like baby food in texture and I personally don't think the flavours work with a roast dinner at all, similarly we don't have spiced red cabbage.

LondonMother Sat 21-Dec-13 08:56:12

Interesting! Thanks, Whoknows. I think I'll risk it. I like cranberry sauce with roast turkey, so don't have an aversion to spices or fruits with meat.

17leftfeet Sat 21-Dec-13 09:03:40

I'm fine with bechamel sauce, never had white sauce

It's texture is what puts me off -I've had my granny's cut it with a knife texture, my mums dolloping consistency, MIL runny and restaurant quality -all rank

You can't say I haven't tried!

NearTheWindmill Sat 21-Dec-13 09:05:31

Mine doen't come out like that.

cozietoesie Sat 21-Dec-13 09:09:09

Wonderful stuff - if properly made of course. Many things that you get in a restaurant or from a packet are indifferent so don't judge it adversely until you've tried the real thing.

WhoKnowsWhereTheMistletoes Sat 21-Dec-13 09:10:27

I like cranberry sauce but don't use spices in it, just cranberries, orange and alcohol. I'm not generally keen on fruit with meat though.

NearTheWindmill Sat 21-Dec-13 09:13:24

I'm afraid I buy Ocean Spray Cranberry sauce, tip it in a saucepan and warm it through with a slurp of port and a dash of orange juice. 1/4 the price of the luxury supermarket stuff, tastes as good and nobody has ever noticed.

WhoKnowsWhereTheMistletoes Sat 21-Dec-13 09:15:15

I didn't know you could get bread sauce in a packet and never had it in a restaurant, only ever had my mum's homemade, she brings it to us as her share of helping with the Christmas meal. Only her and DDad eat it though.

Roussette Sat 21-Dec-13 09:15:29

Bread sauce is food of the gods if made properly.

WhoKnowsWhereTheMistletoes... I have fresh cranberries in the fridge. Do you make your own cranberry sauce? If so, any tips gratefully received! I've googled it and there's conflicting ways of making it so the cranberries are just sat there staring at me...

LondonMother Sat 21-Dec-13 09:16:57

Mmmm... For years I've tried making omelettes as they sound as if they should be nice. I love scrambled eggs, tortilla and all other forms of egg dishes. Omelettes, however, leave me cold. My family tell me I make lovely omelettes, so I've had to conclude that it's me - I just don't like them.

LondonMother Sat 21-Dec-13 09:21:28

Delia's recipe for cranberry and orange relish is vg. Includes port, cinnamon, ginger and posibly cloves, iirc. Very easy. She says to chop the cranberries. I don't bother, always turns out well.

cozietoesie Sat 21-Dec-13 09:23:14

Roussette

The quick version is just some cranberries in a pot with some freshly squeezed orange juice, something sweet like sugar, and then a slow but fairly short simmer. Taste it to judge and add spices/booze or not as you feels right for you.

cozietoesie Sat 21-Dec-13 09:24:40

I don't chop the cranberries either. No need in my book - the occasional stir will sort things fine.

StarlightMcKingsThree Sat 21-Dec-13 09:28:51

Essential in a turkey sandwich!

Waswondering Sat 21-Dec-13 09:41:09

Absolutely love bread sauce .... If made Delia's way.

I have fond memories of Christmas 1989. My grandmother was staying and reacted with abject horror when mum produced a packet mix for bread sauce. The packet was dispatched and my grandmother taught us how to do it properly.

It was her last Christmas, but she left a legacy of bread sauce and also taught me how to fold napkins properly .... Things I don't do often but which make me remember her fondly. smile

Roussette Sat 21-Dec-13 09:44:15

Thanks London and Cozie... I will give it a bash. Can I make it now for xmas day and just keep in the fridge? (have soooo much to do and I'm still working so anything I can do in advance helps)

WhoKnowsWhereTheMistletoes Sat 21-Dec-13 09:49:10

I use this recipe for cranberry sauce, it has a touch of ginger but not spices. caramelised cranberry relish. I only use a very small amount of ginger and no port as we don't have it, I use a splash of red wine or sherry.

WhoKnowsWhereTheMistletoes Sat 21-Dec-13 09:49:57

This one keeps in the fridge for a couple of weeks according to the magazine (I have a torn out page).

ILoveAFullFridge Sat 21-Dec-13 10:18:30

Bread sauce ingredients make it sound a lot more interesting. We're having lamb with a fruity stuffing - do you think bread sauce would go with it?

Tricky, I find, to achieve dairy-free creaminess without making the sauce oily. A lot of recipes add extra marg in place of cream, but I usually use cornflour instead.

Roussette Sat 21-Dec-13 11:18:56

Oooh thank you WhoKnowsWhere... that looks simple and just right and I think there's a bottle of port lurking somewhere in the back of the cupboard.

WhoKnowsWhereTheMistletoes Sat 21-Dec-13 12:35:36

Right, I've just made the cranberry relish. I made half the amount in that recipe and it made one full Bonne Maman jam jar. Yum.

NorbertDentressangle Sat 21-Dec-13 12:38:43

I think bread sauce was invented with the sole purpose of making my brother dry heave at the mere sight of it.

Taunting him with it was one of the highlights of my Christmas as a child (evil sis that I am) fgrin

hallowisitmeyourelookingfor Sat 21-Dec-13 12:46:13

DP nearly pissed his pants quite literally about 2 days ago when we were watching someone on telly make bread sauce (yep, that's how we roll on a Wednesday night) and I was in disgusted shock that it contains actual real life bread fshock I've never had it before, it looks like a bowl of sick. I will never be having it future either.
I then started ranting and raving, 'how am I supposed to know, you get things like mince pies and they don't have mince in them' only for him to guffaw loudly and repeat it's minceMEAT over and over to me. Well to be fair to myself, they don't contain meat either do they? Still confused about that one.

DameDeepRedBetty Sat 21-Dec-13 12:55:00

A friend's mum gave us a very simple cheat's bread sauce.

Chop an onion in half. Place together with a handful of cloves, a bay leaf and blade of mace in the bottom of a fairly large ovenproof lidded pot. Blitz some day old white bread, half fill the pot with the crumbs. Pour on some milk to just cover. Put the lid on, and place on a baking tray in oven with the roasting chicken or turkey for the last hour of cooking time.

I put it on a baking tray as the milk sometimes boils over and it's easier to clean a baking tray than the bottom of the oven.

It will have a brown crust on top but beneath will be a perfect yumptious bread sauce, no lumps or chewy bits!

No stirring - what's not to like?

Roussette Sat 21-Dec-13 13:35:49

I've made it too WhoKnowsWhere and I have to say it is delicious! I didn't have root ginger, so just added a smidge of dried ginger (and a good glug of port) Yum!

WhoKnowsWhereTheMistletoes Sat 21-Dec-13 14:50:16

smile

ILoveAFullFridge Sun 22-Dec-13 19:42:00

I bunged all the ingredients in a tub, using Oatly instead of milk and a tablespoonful of mayo instead of butter and cream, and left it in the fridge for 24h. Today I removed the onion, cloves, bayleaf, peppercorns, and liquidised the lot (I had used a fresh bagel as had no stale bread).

Yes, it looks like a cross between puke and baby food, but it tastes gorgeous. I shall reheat it in the oven on Xmas Day.

Bread sauce is gorgeous.

I use onion, milk, peppercorn and cloves then heat and leave it slowly simmering.
Overnight to infuse, remove the spices and liquidise the cooked soft onion into the milk.
I have some fresh naice bread slices in the freezer to use up.
Add some butter and fresh nutmeg et voila. smile

I haven't used bay leaves though, <<adds to list>>

ancientbuchanan Sun 22-Dec-13 23:07:31

By tradition only with poultry, bread sauce. I've done Delia (never fails), the chef variant( ok so long as I remember to take it out in time) and my mother's. If you make it before hand, it is prob best to microwave to reheat, as it sets like concrete and you have to stir more milk in otherwise.

Along with mincemeat ( which used indeed to have meat in it, so ha to your oh, hello), one of the relatively few mediaeval dishes that survive.

Like stuffing something to make the meat go further and provide a contrast to the other more demanding flavours. Yes, a subtle taste. But should not be as bland as porridge or wallpaper paste.

Davros Sun 22-Dec-13 23:23:38

We buy M&S bread sauce, it's divine. We stock up at Xmas and put some in the freezer to keep us going for the next few weeks. It's also great with bangers and mash

LondonMother Wed 25-Dec-13 19:24:42

Well, I made bread sauce. I think I could have executed it a bit better but I liked it a lot and both children felt there was something to be said for it. So I think it will become a fixture on our Christmas menu! Thank you, MN.

ToddleWaddle Wed 25-Dec-13 19:44:44

My family always have at Xmas traditionally. Had Dh's family this year and were a bit shocked and disappointed I did not make them bisto instead!
Mind you they deep fry their roast potatoes and mash overcooked broccoli etc. Has taken years to reeducate Dhwink

sockssandalsandafork Wed 25-Dec-13 19:55:48

Mind you they deep fry their roast potatoes and mash overcooked broccoli etc. Has taken years to reeducate Dh

That's so funny! love it.

cupoftchai Wed 25-Dec-13 20:05:57

Devil's work. Looks like baby puke.

WhoKnowsWhereTheMistletoes Wed 25-Dec-13 20:32:35

Well, DM brought hers along to our Christmas dinner today so I had a good sniff as I reheated it and it did smell quite nice, more of bayleaves and less of cloves than I remember (I don't like cloves). But the texture, I just couldn't bring myself to eat it. So, still a thumbs down but only on texture grounds, not taste smile

EBearhug Wed 25-Dec-13 20:48:06

We always put cloves into the milk, and the fun is counting them all in, and counting them all out again at the end. Because you can never find that last clove... (Actually, I did today.)

I have used the blender to make it really smooth in the past, but TBH, I can't usually be bothered.

I love breadsauce and have it most times I do a roast chicken.

ILoveAFullFridge Wed 25-Dec-13 23:21:29

Bread sauce went down quite well, but not, sadly, well enough to become a regular fixture.

I might try to use the flavours in a more gravy-like sauce, less like baby puke bready.

I made bread sauce today - cloves, bay leaves, pepper, onions
Steeped overnight

Butter, single cream, extra salt

It was lush fgrin

JollySantersSelectionBox Thu 26-Dec-13 01:17:50

hallow he shouldn't have laughed at you. Mince pies did indeed contain meat traditionally. They were a mix of meat and fruits.

It was tradition to have meat in a plum pudding, or eat plum pudding with your Sunday lunch too.

LondonMother Thu 26-Dec-13 08:56:14

I used Delia Smith's recipe but didn't follow it exactly, which I should have done. Another time I'd do as she suggests and put in more cloves (I was too cautious yesterday), and also a good few extra grinds of pepper and a lot more nutmeg. Bigger bayleaf too. But the basic creamy, buttery, oniony flavour was lovely, and I liked the texture. I made the crumbs in the food processor so they were very finely chopped. There's quite a bit left so I will try some in my Christmas sandwich later.

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