gluten free bread sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 pint (1 cup) milk1 shallot, peeled4 whole black peppercorns2 whole cloves1 pinch salt4 ounces (110 grams) gluten free white bread
Stud the peeled shallot with the whole cloves. Place the onion, salt, peppercorns, and milk into a small saucepan.
Put over a low heat and heat until a skin forms and it just starts to come up to a boil. Remove from the heat, cover, and keep warm at the side of the cooker. Let the milk infuse for at least 30 minutes.
Bring the milk back up to a low heat. Add in the butter and bread. Stir constantly until it thickens. Let it cook for about 5 minutes, stirring constantly.
We make this to go with a roast chicken or roast turkey dinner. The milk is heated and allowed to infuse when we put the meat into the oven, then it is finished about about 10 minutes before we take the meat out of the oven.
The onion can be discarded or eaten.
Makes enough sauce for 4 small or 2 generous servings.
Number of Servings: 4
Recipe submitted by SparkPeople user WITCHYMUMMY.
Put over a low heat and heat until a skin forms and it just starts to come up to a boil. Remove from the heat, cover, and keep warm at the side of the cooker. Let the milk infuse for at least 30 minutes.
Bring the milk back up to a low heat. Add in the butter and bread. Stir constantly until it thickens. Let it cook for about 5 minutes, stirring constantly.
We make this to go with a roast chicken or roast turkey dinner. The milk is heated and allowed to infuse when we put the meat into the oven, then it is finished about about 10 minutes before we take the meat out of the oven.
The onion can be discarded or eaten.
Makes enough sauce for 4 small or 2 generous servings.
Number of Servings: 4
Recipe submitted by SparkPeople user WITCHYMUMMY.
Nutritional Info Amount Per Serving
- Calories: 157.3
- Total Fat: 10.3 g
- Cholesterol: 18.3 mg
- Sodium: 115.4 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 3.4 g
- Protein: 3.9 g
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