Bread sauce with flaked almonds & caramelized shallots
Give it a try this Christmas recipe by making this bread sauce ahead. It’s topped with flaked almonds and caramelized shallots for a blast of flavour.
- Prep: 25 mins
- Cook: 50 mins
- Easy
- Serves: 6
Ingredients
Bread sauce with flaked almonds & caramelized shallots method
Step: 1 Put the milk, 25g of butter, bay leaf, peppercorns, thyme sprig, garlic, and shallots into a pan. Bring to a gentle boil over low heat and cook for about 20 minutes, spoon now and then, so the milk doesn’t catch.
Step: 2 In the meantime, liquefy the rest of the butter in a small frying pan over low heat and cook for about 8-10 mins till it turns a nutty brown colour, take out the pan from the heat.
Step 3: Bring out the shallots from the milk using a slotted spoon and transfer them to kitchen paper to drain. Let it cool. Strain the milk, discard the solids, and return to the pan.
Step: 4Tip all but a few almonds into a food processor and strike until finely chopped. Mix into the pan of milk along with the breadcrumbs.
Step: 5 Nicely slice the cooled shallots. Take a pan Add these and oil, brown butter, and fry over medium-low heat for 20-25 mins until the shallots have caramelised. Take away from the heat and spoon all but 1 tbsp into the milk mixture.
Step: 6 Stew the milk mixture over medium heat for about 3-4 mins, stirring very often. Stir in the cream, and spoon into a serving bowl. (This can be kept covered and chilled for about three days). Flavour with a grating of nutmeg, if using. Spoon over the reserved shallots scatter over the remaining almonds, and serve.
