Holiday Bread Sauce

Preparing for Thanksgiving!?

And now, finally, a guilty pleasure for the coming Thanksgiving, Christmas, and New Years holidays. At Thanksgiving a couple of years ago, Sarah and Wendy made their (in)famous(ly) caloric bread sauce. It’s a gorgeous white sauce for roasted meats. And it rates a giant “Wow” on the Wow-o-meter.

Dry Bread into Bread Crumbs

It’s a strange concoction, indeed. Gravy made of bread. I mean really, check these pictures out!

When you wake in the morning, the kitchen counter, should look like this:First, dry your white bread out, this should done overnight with bread that’s getting old or is fresh that you need to get dry quickly.

Trundle off to the cutting board and cut off the crusts. Run through the Cuisinart and then set aside the breadcrumbs.

Separately, heat milk with at least one onion sliced in half and pitted with cloves. Add salt and pepper to the milk. Turn off when the milk comes to a boil and let the onion and cloves steep.

Readying the Milk

The details of the making of the sauce can be found here, and while the final product may not look tantalizing in the lousy pics my non-SLR camera can take, you should make a pork or beef roast soon and give this a try. Or save up the energy for this year’s Christmas.Delia Smith is the genesis of this particular treat–although Sarah and Wendy have really made it there own. As I say in previous posts, Thanksgiving is a wonder of gorging, but this sauce is a unique experience and Deliais the place to find this recipe. The kids will worship it, the adults will shy away from the fat and calories, but everyone will enjoy the sinful goodness that a British holiday tradition can bring.

Bread Sauce in all it's Glory!

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