Bread Sauce Recipe

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 Updated 08/06/2015

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I really dislike the taste of packet bread sauces and I always make my own bread sauce from my home-baked bread if I can. It really is such a simple sauce to make and the flavour is always so much better. In my experience it is advisable not to use very new bread - older loaves make superior breadcrumbs. Of course in olden times bread was used as a thickener for all types of dishes and bread sauce is one of the few examples of this that we have kept. The cloves and the onion combine to create a savoury sauce with a hint of Christmas spice.


  • 1 medium onion
  • 2 cloves
  • 3/4 pint milk
  • 1/2 level teaspoon salt
  • 6 peppercorns
  • 1 bay leaf
  • 8oz white breadcrumbs
  • 1 tablespoon butter
  • ground nutmeg
(see measure conversions for more information on quantites)


  1. The first stage of making the sauce is to infuse the milk with flavour. Peel the onion and press the cloves into the onion.
  2. Put the milk, salt, peppercorns, bay leaf and onion into a saucepan and heat gently until it's just about to boil.
  3. Then remove the milk from the heat and let it stand for an hour or so. This will allow the milk to absorb all the flavours.
  4. Next strain the milk and return it to the saucepan.
  5. Start heating the milk again and bring to the boil.
  6. Place the breadcrumbs and butter in an ovenproof dish and very carefully pour the boiling milk over them.
  7. Stir the mixture really well, making sure that all the breadcrumbs are soaked in the milk and butter.
  8. Cover the dish with a lid or a sheet of foil and place it in the oven at about 150 degrees Centigrade (see temperature conversions) for 20 minutes or so. Give a stir every now and then. When the sauce has thickened season with salt and pepper and a pinch of ground nutmeg.
  9. Serve hot with the turkey. Enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: 4-8 servings


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