Charles De Gaulle was a man obsessed with food. He famously said about France, "How can anyone govern a nation that has two hundred and forty-six different kinds of cheese?" and then went on to say, "In England there are sixty different religions, and only one sauce," which shows you where his priorities lay. As long as the food is to his satisfaction, who cares about democracy and religious tolerance? However, in Britain, there are literally thousands of sauces. He obviously couldn't get a decent chef. This one is so easy to make, and yet people choose to get it from a packet. Things taste so much better when made at home.
Ingredients for the sauce:
About 80g sifted breadcrumbs
About 60g butter
Between 30cl and 50cl milk
1 whole onion
1 clove
Half a carton of fresh cream
Some ground black pepper
A pinch of salt
Instructions:
Take the peel off the onion and with a cocktail stick make a hole in the top. Using that stick, force the clove into the onion. Don't worry, all will soon become clear...
On a hot flame, heat up about 30cl of your milk. Turn down the heat and add the butter and two thirds to three quarters of your breadcrumbs. Put the onion into the mixture and allow to simmer for 15 to 25 minutes, making sure you stir regularly to stop it burning the bottom of the pan. You can, during this time, add more milk and breadcrumbs, depending on how much sauce you want. Once you are satisfied your sauce is runny enough (it's like a kind of lumpy custard), take out the onion and serve quite soon after, as a layer of skin will form on the top!
The rest of the meal:
I took 500g of turkey steaks, salted them and put them in very little butter for about 30 minutes on a low heat. Half way through, I added some freshly ground black pepper.
To go with it, I boiled some potatoes and on top, steamed some broccoli.
Bread Sauce: the onion in it truly adds to the flavour, giving it a tang that will really compliment your meal. This sauce is perfect for poultry or fish.
Ingredients for the sauce:
About 80g sifted breadcrumbs
About 60g butter
Between 30cl and 50cl milk
1 whole onion
1 clove
Half a carton of fresh cream
Some ground black pepper
A pinch of salt
Instructions:
Take the peel off the onion and with a cocktail stick make a hole in the top. Using that stick, force the clove into the onion. Don't worry, all will soon become clear...
On a hot flame, heat up about 30cl of your milk. Turn down the heat and add the butter and two thirds to three quarters of your breadcrumbs. Put the onion into the mixture and allow to simmer for 15 to 25 minutes, making sure you stir regularly to stop it burning the bottom of the pan. You can, during this time, add more milk and breadcrumbs, depending on how much sauce you want. Once you are satisfied your sauce is runny enough (it's like a kind of lumpy custard), take out the onion and serve quite soon after, as a layer of skin will form on the top!
The rest of the meal:
I took 500g of turkey steaks, salted them and put them in very little butter for about 30 minutes on a low heat. Half way through, I added some freshly ground black pepper.
To go with it, I boiled some potatoes and on top, steamed some broccoli.
Bread Sauce: the onion in it truly adds to the flavour, giving it a tang that will really compliment your meal. This sauce is perfect for poultry or fish.
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