Name: Saffron-scented bread sauce recipe
Yield: Serves: 6
Ingredients: 1 pint milk; 1 onion, peeled and chopped; 2 bay leaves; 2-3 cloves; Pinch of saffron strands; 175g (6oz) fresh white breadcrumbs; Salt and ground black pepper; 30g (1oz) butter

By GoodtoKnow

published 16 November 2009

in Recipes

Bread sauce is a must for every roast dinner. Why not jazz yours up a little with some strands of saffron? Follow along in our easy step-by-step how to video to see how it's done.

Ingredients

1 pint milk
1 onion, peeled and chopped
2 bay leaves
2-3 cloves
Pinch of saffron strands
175g (6oz) fresh white breadcrumbs
Salt and ground black pepper
30g (1oz) butter

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Method

Pour milk into a saucepan and add onion, bay leaves and cloves.
Bring to the boil, then remove pan from the heat and leave for milk to infuse.
Place saffron strands on a sheet of baking parchment on a baking tray and cook in a hot oven for a few minutes to dry out (it doesn't matter too much what the oven temperature is as long as the saffron dries).
Strain milk into a saucepan, reserving a bay leaf for garnish.
Cook the sauce over a low heat for about 5-10 mins until thickened. If it thickens too much, thin with a little extra milk.
Season sauce to taste and add the butter just before serving. Garnish with bay leaf.

Top Tip for making Saffron-scented bread sauce

The best way to make the breadcrumbs is in a liquidiser, if you have one.

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