Shallot & lemon thyme bread sauce

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This is a lighter, more seasonally-relevant take on my all-time favourite Sunday winter dinner accompaniment – the oh-so British, old-fashioned bread sauce. People generally hate it or love it and I LOVE IT. The ‘de-Christmassed’ version I’ve served with tray-baked chicken thighs is flavoured with sweet buttery shallots, bay, plenty of lemon thyme and just a little Dijon, garlic and nutmeg. It competes with my classic clove-studded version that I make every winter.

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Smushed (technical term) underneath some crispy roast sweet potato, beetroot and juicy chicken this was incredibly comforting and surprisingly light – the hint of lemon really comes through and works deliciously with chicken. This version even won over Scott who normally feels a bit ‘meh’ about bread sauce. He scraped his plate clean!

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For the bread sauce:

5 finely diced Shallots
1 tbspn + 1/2 tbspn Butter
1 garlic clove, crushed
6-8 sprigs lemon thyme
4 Bay leaves
1/2 tspn black pepper
100g fresh white bread, cubed
300ml milk
A little pinch of fresh grated Nutmeg
1/2 tspn Dijon mustard (optional)
Salt to taste

Method:

1 – Make the bread sauce by heating 1 tbspn butter in a saucepan over a medium-low heat. Add the shallots, garlic, bay leaves, black pepper and lemon thyme and cook gently until the shallots are softened.
2 – Stir in the bread and mix well. Cook for a further minute or two before adding the milk. Cook gently for 10 minutes until the bread breaks down into a more homogenous mush.
3 – Remove the bay leaves and blend the sauce. Stir in the mustard, nutmeg and salt to taste. Reheat gently before serving.

 

 

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5 thoughts on “Shallot & lemon thyme bread sauce

  1. I adore bread sauce. Ah, I’m rather excited to think about it! It’s been ages since I’ve had the opportunity to make it (Aussies aren’t particularly knowledgeable or fond of it) but you’ve got me contemplating this lighter version for when I get home!! Beautiful photos too Becky xxxx

    1. Oo reading this has reminded me all about it all over again. I’m celebrating bread sauce season and shall eat it at least once a week until Christmas! Hope you enjoy this version if you try it, I really do recommend it. :-) x

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