Bread Sauce
- 2 x shallots, finely sliced
- Pinch of salt
- 1 x block butter
- 1 x bay leaves
- 10 x cloves
- 10 x crushed juniper
- 1 x large sprig thyme
- 300 ml white chicken stock
- 300 ml full fat milk
- White sliced bread (crusts off) and ripped up
Gareth Ward's Bread Sauce
Ingredients
Method
Bread Sauce
In a pan (lid on) on a low heat, cook the shallots, salt, all the herbs, and spices until they’re soft but have no colour.
Add in the chicken stock and reduce until almost gone.
On a medium-high heat (lid off) add milk and bring to a boil, then pass and squeeze.
Put the warm liquid into a thermo mix and blitz slowly, adding the bread until you have your desired texture and thickness.
Season to taste.
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