Bread sauce

Prep: 10 mins Cook: 25 mins


A traditional Christmas sauce to serve with your roast

Nutrition and extra info

Nutrition: per serving

  • kcal141
  • fat5g
  • saturates5g
  • carbs14g
  • sugars0g
  • fibre0g
  • protein4g
  • salt0.43g
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  • 600ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 50g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 6 cloves



    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • 6 peppercorns
  • 2 garlic cloves
  • 1 bay leaf
  • 3 thyme sprigs


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 100g white breadcrumbs
  • 4 tbsp single cream or mascarpone



    Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…

  • pinch nutmeg, freshly grated


  1. Simmer the milk, butter, onion, cloves, peppercorns, garlic and herbs in a pan for 20 mins. Strain and return the liquid to the pan. Add the breadcrumbs and simmer for 3-4 mins. Stir in the cream or mascarpone. Add nutmeg, season and serve. Can be made up to 3 days in advance and heated up on the hob or microwave on Medium for 3 mins.

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Comments (12)

claudia21's picture

This was amazing! My husband still raves about it and I would never buy the packet one again! We made half quantities for two and it was enough with a little bit left for another meal, judging by other comments, I would say don't reduce quantities too much.

jybay1's picture

Well I don't like bread sauce, but this was easy to make and got rave reviews from my family

mofli123's picture

My favourite! Mum always used to make double so I could take it home and eat it with chips (of all things...). One tip she did give me was to leave the milk to infuse for an hour and liquidise the cooked onion with the sieved milk - it gives the sauce more body and loads more flavour. Enjoy!

snicka's picture

Bread sauce is my favourite bit of Christmas dinner but I nearly didn't make it this year because I didn't have any cloves. I used a star anise instead as Jeremy mentions above and it was delicious!

sarahb07's picture

Do u need to toast the breadcrumbs before adding ? Help please

llandeilo's picture

This is a great, great recipe. Of course, when you are at home and feeling a bit adventurous, you might modify or play around with different ingredients. I actually add two pieces of Star Anise to bring out the onion flavor, and also add a piece of mace - at the milk steeping stage. The result for me is a more savory bread sauce - especially for the holidays.

naiheff's picture

This recipe does make huge quantity but is lovely. Had a gorgeous free range goose as our Christmas bird and worked hard to do a really good spread with all the trimmings. The verdict? Everyone said the bread sauce was the nicest part of the meal!

erinkirby's picture

I've made this bread sauce time and time again and it never fails, very easy and tasty to match! I usually only cook for 2 of us though so I have to halve the quantities and even then it makes enough to serve about 8 people, but it's great spread on beef sandwiches afterwards with a bit of horseradish so it never goes to waste.

donnadrew's picture

Great recipe! I halved the ingredients & used creme fraiche instead of the cream. Plenty for 3-4 greedy guzzlers!! Will be using this recipe when I cook for my bosses on Christmas Day!

forestnuter's picture

Tastes great. But a word of warning, this makes far too much for a four person dinner. I would say it serves at least 25

elaines's picture

Made this two night before Xmas, stuck it in the fridge then simply reheated for Xmas lunch. Very simple but really delicious.

Questions (2)

helpopmai's picture

Could you freeze this recipe?

bekahbarnwell's picture

I was also wondering the same thing, is anyone able to shed any light?

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