Bread sauce is one of those side dishes that it’s really difficult to get your head round – until you try it. Creamy, gently spiced, a wonderful accompaniment to roast meats – it shouldn’t work, but it just does.

This creamy bread sauce is packed full of traditional flavours. The recipe makes enough to serve plenty, and you can freeze any leftovers for your next roast dinner.

Bread sauce can be served with any roast meats – it works with chicken, turkey, ham, beef or even duck. It’s also vegetarian and can be served with any vegetarian roasts. And it’s a REQUIREMENT for a full Christmas dinner.

This sauce is easy to make, simply by mixing an infused milk with breadcrumbs and simmering until it thickens.

The Ingredients

Milk – the majority of the liquid in bread sauce comes from milk, which is infused with lovely, gentle spices.
Bay leaves, peppercorns, cloves, onion, garlic – these are used to spice the milk, and will all be discarded at the end.
Butter – butter is used to enrich the milk.
Breadcrumbs – use white breadcrumbs for the best texture for your bread sauce.
Single cream – to make the bread sauce really creamy.
Nutmeg – adds a little extra spice and flavour at the end of the cooking.

Creamy Bread Sauce

A spice-infused bread sauce with flavours of bay leaf, clove and nutmeg.

Harriet Young Start Cooking in Cook Mode

Prep Time 5

Cook Time 30

Total Time 35

Serving Size People

Ingredients

900 ml milk
2 bay leaves
1 teaspoon black peppercorns
1 teaspoon cloves
1 onion
3 cloves garlic
50 grams butter
200 grams white bread crumbs
100 ml single cream
½ teaspoon ground nutmeg

US Customary – Metric

Instructions

Put the milk in a large saucepan with the bay leaves, peppercorns, cloves, butter, onion (cut in half) and garlic cloves (peeled and halved). Bring to the boil then simmer gently for 20 minutes.
Strain the milk then return it to the pan with the breadcrumbs. Simmer for another 2-3 minutes until it thickens, then add the cream and nutmeg.