Bread sauce

A delicious accompaniment to roast chicken and turkey

2 ratings

20 minutes
Serves 6

Nutrition: Per serving

Kcal136
Fat2.2g
Salt0.4g
Sugar5.4g

Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

For me, bread sauce is key to any chicken or turkey roast dinner. Lots of versions have hidden cream, salt and sugar. This version uses peppercorns, bay leaves and nutmeg for flavour without adding extra calories.

Ingredients

500ml skimmed milk
Bay leaf
½ teaspoon whole peppercorns
150g fresh breadcrumbs
1 tablespoon low-fat creme fraiche
Freshly ground nutmeg

Method

Heat the milk in a medium-sized pan with the bay leaf and peppercorns, and simmer for 5 minutes.
Using a slotted spoon, remove the peppercorns and bay leaf, and stir in the breadcrumbs. Simmer for 2–3 minutes, stirring occasionally, until it has thickened.
Stir in the creme fraiche and season with freshly ground nutmeg. Serve immediately.

If you’re making this in advance, follow the recipe to the end of step 2 and cover the sauce with greaseproof paper to avoid a skin forming. When ready to serve, reheat and proceed from step 3.