Bread Sauce

A special, ancient accompaniment of the British Christmas table – bread soaked in spiced milk is transformed into a silky sauce.

1. Peel the onion and stick a few cloves into it – this way it can later be lifted out of the sauce whole and easily.

2. Put the clove-studded onion and the bay leaf into the milk, then heat it slowly, below boiling point.

3. Take it off the heat, cover it, and let it stand for 20 minutes so the milk takes on the aroma of the spices.

4. Take out the onion and the bay leaf, tear the inside of the bread into small pieces, and stir it into the warm milk.

5. Cook it over a low heat, stirring, for 5-8 minutes, until the bread breaks down and the sauce thickens.

6. Stir in the butter, and season with grated nutmeg, salt and freshly ground black pepper. Serve warm.

Tip: Serve it alongside roast turkey or chicken. If it turns out too thick, you can always loosen it with a splash of warm milk.