Why should you go without bread sauce just because you have dietary restrictions? Bread sauce is an absolute must with a roast and this vegan, gluten-free version tastes just as good as the regular one!
290mloat milk, (or any mild flavoured plant-based milk)
1bay leaf
10black peppercorns
pinchof grated nutmeg
pinchof salt
55gplain gluten free bread, cut into small cubes
25grapeseed (canola) oil or olive oil, (optional)
Instructions
Peel the onion and cut it in half. If you want to be traditional, stick the cloves into the outside of the onion. Place the clove-studded onion in a pan with the oat milk, bay leaf, peppercorns, nutmeg and salt. (Make sure the cloves are covered by the milk - you may need to cut the onion into smaller pieces depending on the size of your pan). Bring it to the boil and then immediately remove it from the heat and leave to infuse for 30 minutes.
1 large onion, peeled, 6 cloves, 290 ml oat milk, 1 bay leaf, 10 black peppercorns, pinch of grated nutmeg, pinch of salt
After 30 minutes, strain the milk through a sieve and throw away the onion and spices from the sieve. Wash the pan out to remove any scum, then pour the strained milk back into the pan.
Add the bread cubes to the milk and reheat the pan over a medium heat, stirring constantly. Make sure not to let the milk boil, just heat it up very gently, stirring constantly while the sauce thickens (about 5 minutes).
55 g plain gluten free bread, cut into small cubes
Once the sauce is thickened, whisk in the rapeseed or olive oil (if you want to) to enrich the sauce and serve immediately.
25 g rapeseed (canola) oil or olive oil
Notes
This makes enough for 6 people to have a fairly generous serving each. However, if you're anything like my family, you might need to double the recipe for extra helpings! 😁
If you want to store the sauce to serve another day, don’t add the olive oil in step 3 above and instead, pour the thickened sauce into a little dish and then pour the olive oil over the top to seal it. When you are ready to re-heat it, you can just stir the oil into the sauce at that point. Be careful not to boil the sauce while re-heating.
To infuse the milk well, make sure that the cloves on the onion are covered by the milk. If they poke out the top, you may need to cut the onion into smaller pieces to ensure that it is all well covered.