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Ingredients
1 small onion, stuck with cloves
1 pint milk
Herb bouquet (thyme, parsley, bay leaf tied in cheesecloth)
Coarse salt and freshly ground pepper
Freshly grated nutmeg
1 cup fresh homemade-type white breadcrumbs
2 tablespoons butter
Cayenne pepper
1 tablespoon chopped parsley
Preparation
- Step 1
Put the onion, milk, herb bouquet and salt and pepper to taste in a saucepan. Simmer gently without boiling over for 20 minutes.
- Step 2
Remove the onion and the herb bouquet. Add the breadcrumbs and nutmeg and cook over very low heat until the sauce is fairly firm. If too thick add more milk, if too thin, add more breadcrumbs. Off heat, stir in the butter and serve the sauce in a heated gravy boat. Sprinkle with Cayenne and parsley.
This sauce is popular with children. It can be served with roast chicken or turkey.
Private Notes
Comments
This is in no way Béchamel sauce, which is made with fat, flour and milk. Bread sauce is milk plus breadcrumbs. Completely different.
I would concur that this is not a béchamel sauce. You don’t make a roux to start. It’s essentially a flavoured milk, thickened with bread crumbs, and it’s absolutely delicious.
This is essentially a Béchamel sauce, actually it’s exactly a Béchamel. Learn your 5 Mother Sauces before you post. Any chef, culinary school grad, or learned home cook knows their Mother sauces.
This is in no way Béchamel sauce, which is made with fat, flour and milk. Bread sauce is milk plus breadcrumbs. Completely different.