Bread sauce
A bread sauce is a British warm or cold sauce made with milk, which is thickened with bread crumbs,[1] typically eaten with roast chicken or turkey.[2][3][4]
Recipe
[edit]The basic recipe calls for milk and onion with breadcrumbs and butter added as thickeners, seasoned with nutmeg, clove, bay leaf, black pepper and salt, with the meat fat from roasting often added too.[5][6] The use of slightly stale bread is optimal.
History
[edit]A survivor of the medieval bread-thickened sauces, it typically accompanies domestic fowl such as turkey or chicken. Bread sauce can be traced back to at least as early as the medieval period, when cooks used bread as a thickening agent for sauces. The utilisation of bread in this way probably comes from cooks wanting to use up their stale bread who discovered that it could be incorporated within sauces to make them thicker.[7][8][9][10][11]
See also
[edit]
References
[edit]- ^ "Definition of bread sauce in English". Oxford Dictionaries. Archived from the original on December 28, 2017.
- ^ Lawson, Nigella. "My Mother's Bread Sauce". Nigella.com.
- ^ Blumenthal, Heston. "Heston's Bread Sauce". waitrose.com. Archived from the original on 2021-12-04. Retrieved 2017-12-28.
- ^ Oliver, Jamie. "Bread Sauce". JamieOliver.com.
- ^ Smith, Delia (9 November 2015). "Traditional Bread Sauce". deliaonline.com.
- ^ "How to make bread sauce". goodhousekeeping.co.uk. 27 June 2016.
- ^ "In praise of bread sauce". Spectator. 21 December 2017. Archived from the original on 28 December 2017. Retrieved 28 December 2017.
- ^ "The Kitchen Thinker: Bread sauce". The Telegraph. Retrieved 16 February 2015.
- ^ Richards, Alison (23 December 2016). "Eat Ye Bread Sauce While Ye May: Brits Go Medieval On Christmas Day". NPR. npr.org.
- ^ "Bread Sauce". www.foodsofengland.co.uk.
- ^ Walker, Harlan (28 December 2017). Milk: Beyond the Dairy : Proceedings of the Oxford Symposium on Food and Cookery 1999. Oxford Symposium. ISBN 9781903018064 – via Google Books.
