Bread sauce

Bread sauce

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(25 ratings)

Prep: 10 mins Cook: 25 mins

Easy

Serves 8

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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Ingredients

  • 600ml milk

    Milk

    mill-k

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

  • 50g butter
    Butter

    Butter

    butt-err

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

  • 1 onion, chopped
    Onion

    Onion

    un-yun

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

  • 6 cloves
    Cloves

    Clove

    klo-ve

    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

    Thyme

    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
    Cream

    Cream

    cree-m

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

  • pinch nutmeg, freshly grated
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

Method

  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, questions and tips

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llandeilo
16th Apr, 2012
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
2nd Jan, 2011
5.05
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
4th Apr, 2010
5.05
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
13th Dec, 2009
5.05
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
30th Dec, 2008
5.05
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
28th Dec, 2008
5.05
Made this two night before Xmas, stuck it in the fridge then simply reheated for Xmas lunch. Very simple but really delicious.
jessc1
22nd Apr, 2008
5.05
Delicious

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