Any respectable bread sauce comes with: bread crumbs, milk, cloves, onion, black pepper-corns, bay leaves and thyme. Sometimes also with a splash of fresh cream for that extra indulgent creaminess. But real magic happens when you add this secret ingredient: Black Garlic. Of course!
1 onion, quartered
⅓ teaspoon ground nutmeg
5 sprigs of thyme
2 bay leaves
4-5 freshly made toast (about 100g)
10 Original Black Garlic Cloves (or 7 Original Black Garlic Cloves and a heaping teaspoon of the Original Black Garlic Paste)
3 tablespoons butter
¼ cup of cream
Pour milk into a saucepan and add onion, cloves, peppercorns, nutmeg, thyme and bay leaves. Set the pan over medium heat and bring the milk up to a simmer. Remove from the heat and leave to stand for at least 1h.
Meanwhile, toast your bread and whizz it up in a food processor into breadcrumbs.
Strain the milk over a bowl and discard what’s left behind in the colander. Pour the milk back into the saucepan and warm it up gently add cream, butter, and wait for it to melt. Then whisk in black garlic paste and add bread crumbs. Season with salt and pepper to taste. See notes if you’re making the sauce before the day you wish to serve it.
When you’re ready to serve the sauce, warm it up gently, pour it into a serving dish and top up with chopped black garlic cloves.
Tips: If you are making the Bread Sauce with Black Garlic ahead of the day you want to serve it, store it covered in the refrigerator for up to 5 days or freeze for up to 4 weeks.
If you choose to freeze the sauce, remove it from the freezer 24h before serving.
Whether you refrigerate the bread sauce or freeze it, you might find that it has thickened up a bit over time. Simply add a splash of milk or cream to loosen it up if necessary during reheating.
This recipe was created for us by Justyna of Garlic Matters. For more delicious ideas please visit her blog here.