Bread sauce
Bread Sauce
Bread sauce (/brɛd sɔːs/) is a warm or cold sauce which is typically made with milk, butter, and bread crumbs. It is often served with traditional roasts and is a staple of British cuisine.
Etymology
The term "bread sauce" is derived from the main ingredients used in its preparation - bread and sauce. The word "bread" comes from the Old English brēad, meaning a piece of food, while "sauce" is derived from the Latin salsus, meaning salted.
Ingredients
The primary ingredients of bread sauce are:
- Milk: A white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for infant mammals before they are able to digest other types of food.
- Bread Crumbs: Small particles of dry bread, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, and adding inexpensive bulk to soups, meatloaves and similar foods.
- Butter: A dairy product made from the fat and protein components of milk or cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat.
Preparation
Bread sauce is typically prepared by infusing the milk with onions and cloves, then adding bread crumbs and butter. The mixture is then heated until it thickens to a creamy consistency. The sauce is traditionally served with roast chicken or turkey.
Related Terms
- Sauce: A liquid, cream, or semi-solid food, served on or used in preparing other foods.
- Roast: A method of cooking that uses dry heat where hot air envelops the food, cooking it evenly on all sides with temperatures of at least 150 °C (~300 °F) from an open flame, oven, or other heat source.
- British Cuisine: The specific set of cooking traditions and practices associated with the United Kingdom.
External links
- Medical encyclopedia article on Bread sauce
- Wikipedia's article - Bread sauce
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