Local Artisan Bread & Patisserie

All the trimmings this Christmas – Rex Bread Sauce!

So we are moving into the final, exciting throes of preparations for Christmas!  Don’t you just love this time of year?  It can be a bit of a whirlwind of activity but somehow it all comes together & the really important things that matter – love, health, humanity, good food shared! – come to the forefront.  Rex Artisan Bakery has a very humble contribution to make to your successful season – our bake list to grace your dinner tables.

 Rex Bread Sauce

They say that Turkey needs its trimmings on Christmas Day, and one of the key sauces is of course a good Bread Sauce, a British historic culinary institution.  In turn, they say that a good Bread Sauce is contingent upon good bread, in fact BloomerArtisan organic bloomer has just been recommended by one top chef. Well at Rex we believe any of our white or Rex sourdough breads make beautiful Bread Sauce if you have the right recipe, and the Rex family firm favourite recipe is from top chef Mark Hicks, from when he was at the Ivy.  We want to share it with you to help you nail Christmas Day.  Delicious & super-easy made in advance & kept chilled in the fridge so you don’t even need to worry on Christmas morning about it.

Here is the recipe:

  • 1 large onion, peeled & halved
  • 100g unsalted butter
  • 6 cloves, 1 bay leaf, salt, ground pepper, 1/2 tsp ground nutmeg,  Optional tiny pinch of ground clove or allspice.
  • 1 ltr milk .
  • 200g fresh white breadcrumbs – we remove crusts from any white Rex loaf & turn 200g to breadcrumbs in the magimix.

Very finely chop 1/2 the onion & fry it in 1/2 the butter until soft.  Stud the other 1/2 onion with the cloves, including anchoring the bay leaf with 1 of them.  Put the milk, nutmeg & studded onion into a pan with the cooked onion & bring it to the boil. Season & simmer for 30 mins.  Remove from the heat & leave for 30 mins to infuse. Remove & discard the studded onion.   Add the breadcrumbs & return the mix to a low heat, simmering for 15 mins with an occasional stir.  Pour 1/3 the bread sauce from the pan to the blender to process, then return to the pan & whisk in the remaining 50g butter.  Cover with cling film in a bowl & store in fridge until ready to use.  Can be served chilled or warm (Rex likes it room temperature..)

We really hope you give this a go & enjoy a special extra treat for your Christmas Day spread 🙂