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The Bizarre British Sauce I Convince Americans to Put on Their Thanksgiving Turkeys - Recipes from The Kitchn

The Bizarre British Sauce I Convince Americans to Put on Their Thanksgiving Turkeys - Recipes from The Kitchn
From The Kitchn - November 10, 2017

With a history going back to the Middle Ages, and traditionally served as an accompaniment to fowl of all kindschicken, turkey, and game birdsbread sauce is to a British Christmas dinner what a green bean casserole is to an American Thanksgiving.

When I explain that it is basically a gloop made of stale white breadcrumbs soaked in hot milk and then smeared on turkey, my American friends can be relied upon to make disgusted faces as every story they have ever heard about the horrors of British cuisine flash through their minds. But I always end up having the last laugh because whenever I have managed to persuade an American to taste this bizarre concoction (I usually bring some as my contribution to Thanksgiving dinners), they immediately turn into raving fans.

This sauce is a relic of the times when bread was used instead of a roux to thicken sauces and soups. Greek skordalia, Spanish gazpacho, and Italian pappa al pomodoro are all very distant cousins. Properly madethat is, with oodles of butter and cream infused with fragrant aromatics like onion, cloves, nutmeg, and bayleafthis homely sauce becomes almost sophisticated.

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