Name: Microwave bread sauce
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8
Cuisine: British
Ingredients: 500ml whole milk; 1 onion chopped; 4 cloves; 1 bay leaf preferably fresh; 1 tsp white peppercorns; 1 blade mace or ¼ tsp ground mace; 100g white breadcrumb; 1 tbsp double cream; pinch freshly grated nutmeg; knob of butter

Home
Recipes
Microwave bread sauce

Microwave bread sauce

Good Food team

Save recipe

Serves 8

Easy

Prep: 10 mins

Cook: 5 mins

Plus infusing

A star rating of 4 out of 5.3 ratingsRate

loading...

This super-quick sauce for meat frees up your hob and is much better than the shop-bought instant variety

Freezable

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Herby mustard Yorkies

A star rating of 5 out of 5.2 ratings

Roast turkey with pecan, sausage & chestnut stuffing & roast shallots

A star rating of 5 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

500ml whole milk
1 onion

chopped
4 cloves
1 bay leaf

preferably fresh
1 tsp white peppercorns
1 blade mace

or ¼ tsp ground mace
100g white breadcrumb
1 tbsp double cream
pinch freshly grated nutmeg
knob of butter

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal105
fat5g
saturates3g
carbs13g
sugars3g
fibre0g
protein4g
salt0.33g

low

Method

step 1

Combine the milk, onion, cloves, bay leaf, peppercorns and mace in a medium-sized microwaveable bowl. Place in the microwave and cook for 2 mins on High. Remove, cover with cling film and stand for 15 mins, or chill for up to 2 days if the milk’s sell-by date allows.
step 2

When you’re ready to serve, strain the sauce, then return to the bowl. Add the breadcrumbs, place in the microwave again and cook for 3 mins on High. If the sauce is a bit lumpy, whisk until smooth, then stir in the cream, nutmeg and seasoning. Finish with a knob of butter.

RECIPE TIPS

BAY LEAVES

To extract the best flavour from a fresh bay leaf, firmly fold it in half or scrunch it in your hand to break the spine before adding it to the bowl. This releases the essential oils.

Recipe from Good Food magazine, December 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4 out of 5.3 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now