Table of contents:
- Photo of the finished dish
- Step by step recipe with photo
- Other recipes for simple and delicious sauces
Video: Bread Sauce - Recipe With Photo Step By Step
2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-11-26 18:59
An easy-to-prepare poultry sauce made from basic ingredients. Bread sauce is easier to make than any thickened white sauce!
Milk - 500 ml
White bread - 2 rolls
White onion - 1 pc.
Fat cream - 100 ml
Butter - 25 g
Bay leaf - 1 pc.
Muscat blossom - 1 pc.
Salt to taste
- 140 kcal
- 40 minutes
- 40 minutes
Photo of the finished dish
Step by step recipe with photo
Bread sauce is another very simple and at the same time very tasty creamy sauce. It is ideal for novice cooks - in my opinion, there is absolutely no operation that can be done incorrectly (and it will be irreparable). Externally, bread sauce is similar to sauces with roux (a thickened flour made in butter), but technically it is much simpler!
The flavor of the sauce determines which seasoning you use. I have a very delicate flavor combination, but you can make a brighter, more intense shade. The sauce is intended for serving poultry meat - both poultry and game. This is what determines the need for seasonings - for game they must be stronger.
For one chicken the size of a chicken - 500 ml of milk and 100 gr. yesterday's white bread WITHOUT CRUST, i.e. as long as you have buns with a crust, there will be more of them by weight! Additional ingredients that improve the taste of the sauce - 100 ml of heavy cream and 25 gr. butter. One white onion. Possible seasonings are bay leaf, nutmeg (for game) or nutmeg (for poultry), cloves, cinnamon, red bell pepper (they can change the shade of the sauce from creamy to a warmer pinkish).
Peel the onion. If a clove is used, stick one or two cloves into the bulb.
Remove the crust from the bread. It is important that only the white part gets into the sauce, otherwise it will be unevenly colored.
We keep a saucepan with milk, onion, seasonings, salt and crumbled white bread crumb under a lid over low heat for 20 minutes from the moment of boiling.
After cooking, remove the seasonings from the sauce. If the consistency seems to be too liquid, we paint with more white crumb. Seems too thick - add milk. If the bread is completely dissolved during cooking, do nothing. If not dissolved, knead it with a fork. You can twist it with a blender if you need an absolutely homogeneous consistency, but it is for this sauce that it is taken crumbly, so that you can see that it is exactly bread. Add cream and butter flakes, stir and wait for the sauce to bond. This is, in general, quite an interesting effect: immediately after cooking, the bread sauce is liquid, and when it cools down, it begins to thicken. I think when it gets completely cold it will turn into something like milk pudding, but I haven't checked it.
Enjoy your meal!
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