Traditional Bread Sauce – GF, Vegan
This recipe is a slight twist on the traditional Bread sauce made in the UK for Christmas to accompany the traditional Roast Turkey lunch. Usually raw milk is used and white bread. I’ve used Wholemeal Spelt bread as well as Rye. I prefer the Spelt, but you can really use any type of bread you like. The Spelt Bread is not Gluten Free. I’ve used Rice milk, Almond Milk and Soy milk. Unsweetened Soy milk worked the best taste wise.
Recipe type: Condiments
- 125g freshly made breadcrumbs (I used a two day old Spelt loaf, crusts removed and blended in a food processor)
- 1 large Spanish onion – Peeled and cut in half
- 18 Cloves
- 1 Bay leaf
- 8 Black peppercorns
- ⅛ tsp ground nutmeg
- 1 Tbs Vegan butter
- 600ml Soy milk (or any other non-diary milk of your choice)
- ¾ tsp Sea Salt
- ¼ tsp White pepper
- Stick half the cloves on one part of the onion, and the other cloves on the other half.
- In a saucepan, place the onion with the cloves, bay leaf, peppercorns, nutmeg, salt, white pepper and milk.
- Bring the mixture to boil, then take off the heat. Cover the pan with a lid and let it sit to infuse for two hours or more.
- Finish making the sauce just before your ready to serve it.
- Remove the onion, bay leaf and peppercorns. You can use a strainer to do this.
- On low heat, add the breadcrumbs and butter to the milk, stirring now and again until the crumbs have swollen and thickened. This should take approx 15min. A thick sauce should suffice.
- At this point you can add soy creamer or leave as is.
- Place in a warm serving jug
- Serve and enjoy!