Bread Sauce
10m prep 15m cook 2h ready
A classic British bread sauce made with milk infused with onion and spices, thickened with white bread, and finished with butter and cream. Perfect for serving with roast poultry.
Nutrition (per serving, estimated)
Estimated based off 6 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 133 mg
- Iron: 0.17 mg
- Magnesium: 14.7 mg
- Phosphorus: 104 mg
- Potassium: 186 mg
- Zinc: 0.56 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 600 ml milk
- 2 clove cloves
- 1 star anise
- 1 bay leaf
- 1 mace
- 22.2 ml butter
- 29.6 ml double cream
- sea salt
Prepare
- Chop 1 onion
- 6 black peppercorns, cracked in half
- white bread, crusts removed and torn or cut into small cubes
Let's Cook
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Step 1.
In a saucepan, combine 600ml milk, 1 chopped onion, 2 cloves, 1 point from a star anise, 1 bay leaf, 1 blade of mace, and 6 cracked black peppercorns. Heat over medium-high heat until it just begins to simmer (small bubbles appear around the edge), then immediately remove from heat. Cover the pan and let the spices infuse for at least 2 hours as it cools. For deeper flavor, you can refrigerate overnight.
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Step 2.
Strain the infused milk through a fine-mesh sieve into a bowl, discarding the spices. Reserve the onion for another use if desired.
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Step 3.
Return the strained milk to the saucepan over very low heat. Add 120–150g of crustless white bread torn into small cubes. Simmer gently, stirring occasionally, until the milk is absorbed and the bread breaks down into a thick, silky sauce, about 10–15 minutes.
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Step 4.
Just before serving, stir in 1½ tbsp butter and 2 tbsp double cream (if using) until melted and incorporated. Season with sea salt, adding a pinch at a time and tasting until it reaches your preference.
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