This traditional bread sauce recipe gives an irresistibly fragrant and creamy sauce that is perfect alongside roasted turkey or chicken.
The default recipe makes 8 servings of 1/4 cup / 4 tbsp each:
- 1 large brown onion
- 16 whole cloves
- 500ml / 2 cups full-fat milk
- 8 black peppercorns
- 1 bay leaf
- 100g (3.5oz) breadcrumbs – made from around 5 slices of white bread (crusts sliced off first)
- 2 tbsp double or whipping cream
- 50g (1.75oz) butter
- First, cut the onion in half along the fat middle part of the onion (rather than end to end). Peel away the outer skin and then stick the cloves into the cut part of the onion. This is not essential but it’s kind of fun to do and it looks pretty!
- Add the milk into a saucepan and then place in the onion and cloves, the peppercorns and the bay leaf. Place over medium heat and bring to a low simmer – don’t let it boil.
- Remove the pan from the heat and cover and put in a warm place for 2 hours (or up to 4). The top of a radiator works well! Remove the onion, peppercorns and bay leaf with a slotted spoon.
- Place the pan back on the hob on low heat. Stir in the breadcrumbs and half the butter and heat for around 15-20 minutes until warmed through and thick. At this stage, you can either cool it and store in the fridge to finish the next day or you can serve the sauce.
- Before serving add the remaining butter and cream and stir everything together.
Traditionally double cream is used for making bread sauce, however, if you are outside the UK you may struggle to find this. I’ve tested with whipping cream several times and it works absolutely fine.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Sauce
- Method: Hob
- Cuisine: British
- Serving Size: 1
- Calories: 136
- Fat: 9g
- Carbohydrates: 9g
- Protein: 3g
Keywords: bread sauce, side, sauce, condiment, bread, christmas, festive