Bread sauce is the classic accompaniment to roast game birds and the Christmas turkey. Creamy, gently spiced and wonderfully simple, it takes around 20 minutes (plus infusing time). Serves six.
Ingredients
- 500ml whole milk
- 1 small onion, halved
- 6 cloves
- 2 bay leaves
- 6 black peppercorns
- Pinch of freshly grated nutmeg
- 100g fresh white breadcrumbs (day-old bread is best)
- 25g butter
- 2 tbsp double cream (optional)
- Salt and white pepper
Method
- Stud the onion halves with the cloves and put in a saucepan with the milk, bay, peppercorns and nutmeg.
- Heat gently until just below boiling, then remove from the heat, cover and leave to infuse for at least 30 minutes (up to a few hours).
- Remove the onion, bay and peppercorns, then bring the milk back to a gentle simmer.
- Stir in the breadcrumbs and cook over a low heat for 5 to 8 minutes, stirring often, until thick and creamy.
- Stir in the butter and cream, season to taste and serve hot.
What to serve with bread sauce
Roast pheasant, roast partridge, turkey, chicken or gammon, along with game chips and sprouts.
Tips
- Make it ahead and reheat with a splash of milk; it thickens as it stands.
- For a smoother sauce, use finer crumbs; for more texture, use coarser ones.
- Freeze for up to a month.
FAQs
What is bread sauce made of?
Milk infused with onion, cloves and bay, thickened with breadcrumbs and finished with butter.
Can I make bread sauce in advance?
Yes. Make it up to two days ahead, chill, and reheat gently, adding milk to loosen.
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