Sizzled sage & onion bread sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Ingredients
- 50g butter, plus extra to serve
- 1 onion, sliced
- 600ml whole milk
- 6 cloves
- 6 peppercorns
- 1 bay leaf
- 3 thyme sprigs
- 100g white breadcrumbs
- 4 tbsp single or double cream
- nutmeg, freshly grated
- 8 sage leaves
Method
- STEP 1
Melt the butter in a pan, add the onion and a pinch of salt. Cook over a low heat for 15-20 mins, stirring, until the onion is golden. Scoop half the onions out and set aside.
- STEP 2
Add the milk, cloves, peppercorns, bay and thyme, and simmer for 20 mins. Strain and return the milk to the pan. Add the breadcrumbs and simmer for 3-4 mins. Stir in the cream, nutmeg and some seasoning. Will keep chilled for up to three days, or frozen for up to a month.
- STEP 3
Reheat the onions in a pan and sprinkle over the sauce, then heat a knob of butter and fry the sage for 1-2 mins. Scatter over and serve.
