Sous Vide Bread Sauce
Classic bread sauce, infused low and slow in the sous vide for a deeper, more even flavour.
Ingredients
- 500ml whole milk
- 1 onion, peeled and studded with 6 cloves
- 2 bay leaves
- 6 black peppercorns
- 1 blade of mace (or a pinch of ground nutmeg)
- 75g fresh white breadcrumbs
- 25g butter
- Salt, to taste
Instructions
- Put the milk, clove-studded onion, bay leaves, peppercorns and mace into a sous vide bag and seal.
- Run the infuse/extract programme on your sous vide machine 3 times to infuse the milk.
- Cook at 80°C for around 2 hours.
- Cool, then leave to steep in the fridge overnight.
- Strain the infused milk into a pan, discarding the onion, bay leaves, peppercorns and mace.
- Stir in the breadcrumbs and butter over a low heat on the hob, and warm gently until thickened to your liking. Season with salt to taste.
Everything in bag bar butter and breadcrumbs Run infuse / extract programme 3 or so times Then cook at 80 for 2 hours or so Cool then leave to steep overnight Hob for last bit with butter and breadcrumbs 80°C × 1 hour, followed by a 30-minute rest then in the fridge overnight.