It’s day 23 of my Sensitive Foodie Advent Calendar and it’s only 2 days to go until the big day! Recipe-wise, we’re down to the nitty gritty, the little extras that complement the main dish of the day. Even though we’re not serving a roast meat, there is one condiment we will not be doing without – bread sauce.
Traditionally made with butter, milk and/or cream, it may seem an unlikely side to serve. But we all love it and it’s surprisingly easy to make dairy-free and even bread (and therefore gluten) free. There’s something delightful about clove infused gloop that just hits the Christmas spot!
There are so many milk alternatives to choose from that side of things is pretty easy. I use oat milk as it is still a little creamy; almond milk is another good option. To make it extra creamy, I add a little oat cream during the last bit of cooking – Oatley cream is great for this.
For the bread crumbs, I use wholemeal bread for the rest of the family. As I am yeast intolerant, that doesn’t work for me, so I keep a little of the infused milk to one side and make a small portion of bread sauce using brown rice crumbs. It tastes just as good, although the texture is slightly more grainy.
The only downside of making your own bread sauce is you need to ensure there’s adequate infusing time; the milk needs time to absorb the onion and clove flavours. A couple of hours is enough, more if possible. If you remember, do it the night before and then it’s super quick to bring it all together on Christmas Day.
My Advent Calendar is is nearly at it’s end – only 1 more post to go! Don’t forget to let me know how you’ve been getting on with the recipes.
Wholegrain or gluten free bread sauce
- 500ml creamy dairy-free milk like Oatley or Almond Milk
- 1 onion, peeled but left whole
- 12 whole cloves
- 1 bay leaf
- 12 black pepper corns
- 100g wholemeal bread or brown rice crumbs
- 2 tablespoons oat cream
- salt to taste
- flaxseed oil (optional)
Infuse the milk at least 2 hours before you want to make the bread sauce. Pour the dairy-free milk into a small saucepan. Stick the whole cloves into the side of the onion. Drop this into the milk along with the bay leaf and pepper corns. Slowly bring to the boil, simmer for a minute then turn off the heat and leave to infuse. If you are doing this the night before, transfer the milk and flavourings into a bowl and leave covered in a cool place.
Blitz the wholemeal bread into fine breadcrumbs. When you are ready to make the bread sauce, remove the clove-onion, bay leaf and pepper corns from the milk. Pour the milk back into a saucepan (if you have removed it) and place over a low heat. Add the breadcrumbs or rice crumbs and gently bring to a simmer, stirring regularly. The crumbs will swell and the mix thicken until it’s thick and gloopy. This may take up to 15 minutes.
Add the oat cream (if using) when it’s thick along with a little salt and stir well. Turn off the heat, transfer to a serving dish and place the onion and bay leaf back in the top until you’re ready to serve. Remove these and add a little flaxseed oil if using before serving.