Gluten-free bread sauce

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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





  • Liquidiser


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
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
Season with salt and white pepper. Once the celeriac is tender, blend in the liquidiser and keep warm
First published in 2015

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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