Gluten-free bread sauce

Josh Eggleton’s gluten-free bread sauce recipe is a great alternative to the traditional sauce and perfect for those guests who are gluten intolerant. This is a great partner to an array of roast dinners, and wonderful as part of a big Christmas meal.

First published in 2015
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Ingredients

Metric

Imperial

Equipment

  • Liquidiser

Method

1
Peel the onion and stud with the cloves. Place the single garlic clove, studded onion and torn bay leaves into a medium sized pan with the 600ml of milk and bring slowly to the boil to infuse
2
In a medium sized pan melt the butter. Then add the celeriac and coat in the butter. Strain the infused milk over the celeriac and simmer for 15-20 minutes until tender. Do not worry if the milk splits
3
Season with salt and white pepper. Once the celeriac is tender, blend in the liquidiser and keep warm
First published in 2015
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It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.

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