VIDEO: Nick Nairn’s flavoursome bread sauce

By Nick Nairn

December 20 2014, 8:50 am

500ml milk

50g butter

1 onion, finely sliced
1 clove garlic, crushed
1 sprig thyme
1 bay leaf
100g white breadcrumbs (no crusts)
Maldon alt

black pepper

freshly grated nutmeg
4 tbsp double cream

Make the breadcrumbs by whizzing plain white bread, no crusts, in the food processor. Set aside.

Gently heat the milk and butter, with the onion, garlic, thyme and bay leaf and bring to the boil.

Leave to infuse for 30 mins then strain into a clean pan.

Heat this gently and then whisk in breadcrumbs, it will thicken very quickly.

Whisk in the double cream, grate in the nutmeg and season to taste.