Bread dip is a traditional British sauce made from stale bread, milk or cream, onion, spices, and butter. It is often served with poultry dishes and has its roots in medieval cuisine. The sauce can be served hot or cold and is a popular accompaniment to Christmas meals. The bread used should be sturdy wholemeal bread, and a Turkish variation includes ground nuts, chicken, and chickpeas.
Bread dip is a dish that has its roots in medieval British cuisine. The gravy is traditionally served with a Christmas meal in Britain, although it goes well with many poultry dishes. This sauce is made from milk or cream, onion, spices, stale bread and butter. It could be served hot or cold, but many people prefer it hot with turkey or chicken, alongside potatoes and gravy. Many people enjoy the smell of cooking bread sauce, caused by onions and spices cooking in the milk, almost as much as the taste of the finished product.
The origins of bread sauce can reportedly be traced back to the Middle Ages, when cooks tried to come up with creative ways to use day-old bread. This sauce was created as a savory sauce to accompany many dishes and use up any leftover bread. This sauce is one of the only sauces and savory dishes that use bread as the predominant ingredient in modern British cooking. The bread is often used in sweet puddings such as bread pudding or summer pudding.
While many people enjoy bread dip on festive occasions, such as Christmas, it’s not difficult to prepare and, as such, could be served at any time. To make the bread dip, a whole onion studded with cloves and mace is added to simmering milk and cream. This is left to infuse for at least an hour, after which the cubes or bread crumbs are added. At this time, garlic, salt and pepper are also added. The mixture is heated until thick and butter is added just before serving.
The type of bread used in the bread dip is important. To create a creamy dip that still has texture, a loaf of sturdy wholemeal bread should be used. The traditional thinly sliced bun shouldn’t be used, because it lacks the texture needed to properly create a bread dip. The crust of the bread is not used to make the sauce, rather the inside is torn into cubes. If the bread is too fresh to use for the sauce, it may be placed in an oven set to a very low temperature for a few minutes to toast.
A Turkish variation of bread dip includes a dip made from breadcrumbs, to which ground nuts, chicken, and chickpeas are added. This salad, known as a Circassian salad, could also be made with duck or pheasant. Instead of using milk to moisten bread and create a dressing, Circassian salad uses broth to cook poultry.
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