Microwave bread sauce

Microwave bread sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 10 mins Cook: 5 mins Plus infusing


Serves 8
This super-quick sauce for meat frees up your hob and is much better than the shop-bought instant variety

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal105
  • fat5g
  • saturates3g
  • carbs13g
  • sugars3g
  • fibre0g
  • protein4g
  • salt0.33g
Save to My Good Food
Please sign in or register to save recipes.


  • 500ml whole milk
  • 1 onion, chopped



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

  • 4 cloves



    A clove is the dry, unopened flower bud of the tropical myrtle tree family used to flavour a…

  • 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



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

  • knob of butter



    Butter is a dairy product made from separating whole milk or cream into fat and…


  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.

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
26th Dec, 2018
My old recipe is very similar but uses 225g of breadcrumbs. Would think the 100g would give a rather runny sauce, albeit the cream may help.
19th Dec, 2015
This was completely tasteless made in the microwave - no flavour from the onion, as barely warm. I tipped it into a saucepan and continued as normal on the hob, bringing it to a boil, then allowing it to steep so that the flavours infused the milk.
8th Jan, 2012
Easily as good as any other 'hob' based sauce, & so much less hassle!! Forget other conventional recipes - this is a winner!! My only change was to put the butter in at the start. Beautiful - still full & delighted!!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?