Hylander Posted December 15, 2021 Share Posted December 15, 2021 As Olive Oil would say, save me same me. I have made my Bread Sauce in readiness for the big day it will be going in the Freezer. Trouble is despite infusing as instructed with onion cloves etc. To be quite Frank it is tasteless. I have seasoned well added grated nutmeg and best butter. . What more can I do please. Can you chaps who I know are cooks come up with a suggestion. Quote Link to comment Share on other sites More sharing options...
floydraser Posted December 15, 2021 Share Posted December 15, 2021 Don't be too disappointed; that sounds like all the bread sauce I've ever (not) tasted! The suggestions will interesting... 1 Quote Link to comment Share on other sites More sharing options...
annv Posted December 15, 2021 Share Posted December 15, 2021 I find sage helps with bread sauce flavouring. John Quote Link to comment Share on other sites More sharing options...
Hylander Posted December 15, 2021 Author Share Posted December 15, 2021 Thank you. I will season lightly with some sage. Have fresh in the garden. Quote Link to comment Share on other sites More sharing options...
annv Posted December 15, 2021 Share Posted December 15, 2021 Just make sure you chop it up finely. John Quote Link to comment Share on other sites More sharing options...
Hylander Posted December 15, 2021 Author Share Posted December 15, 2021 Now it has cooled I have tasted once more and to be honest it didnt taste too bad. Perhaps the flavours have had time to mingle a bit. I did not add the sage but may do on the day. It is in the fridge doing its final cooling off and then off to the freezer. I have appreciate your input. Quote Link to comment Share on other sites More sharing options...
YnysMon Posted December 15, 2021 Share Posted December 15, 2021 I infuse the onion studded with cloves in the milk along with some peppercorns and a couple of bay leaves (I use fresh ones from the bay tree I have in the garden, but I'm sure dried ones would be fine). I bring it almost to the boil and then let it cool a while before straining off the onion and other gubbins. It's always tasted great, even when I do a non-dairy version with dairy free marg instead of butter. Oh, and I also use nutmeg at the end too. 1 Quote Link to comment Share on other sites More sharing options...
LizG Posted December 15, 2021 Share Posted December 15, 2021 Last Christmas I thought I had to make bread sauce for the first ever as 2 guests liked it. Thankfully I was saved by lockdown!!!! Quote Link to comment Share on other sites More sharing options...
annv Posted December 15, 2021 Share Posted December 15, 2021 We use the liquor from cooking the onions to melt the butter and mix it all up in a bowl then on to paper wrapper from butter then in with roast towards the end you get a nice crust on it dont use any milk just the liquor. John Quote Link to comment Share on other sites More sharing options...
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