Bread sauce is a must for every roast dinner. Why not jazz yours up a little with some strands of saffron? Follow along in our easy step-by-step how to video to see how it’s done.
- 1 pint milk
- 1 onion, peeled and chopped
- 2 bay leaves
- 2-3 cloves
- Pinch of saffron strands
- 175g (6oz) fresh white breadcrumbs
- Salt and ground black pepper
- 30g (1oz) butter
Pour milk into a saucepan and add onion, bay leaves and cloves.
Bring to the boil, then remove pan from the heat and leave for milk to infuse.
Place saffron strands on a sheet of baking parchment on a baking tray and cook in a hot oven for a few minutes to dry out (it doesn’t matter too much what the oven temperature is as long as the saffron dries).
Strain milk into a saucepan, reserving a bay leaf for garnish.
Cook the sauce over a low heat for about 5-10 mins until thickened. If it thickens too much, thin with a little extra milk.
Season sauce to taste and add the butter just before serving. Garnish with bay leaf.
The best way to make the breadcrumbs is in a liquidiser, if you have one.