Stocks & Sauces

Bread sauce recipe easy

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My Bread Sauce Recipe Easy is the most delicious and comforting accompaniment to roast grouse, Christmas cockerel, or a classic roast chicken. It’s a quiet star of the table, often overshadowed by gravy, but equally deserving of attention. This traditional bread sauce recipe is rich, creamy, and infused with the warm aromas of cloves, nutmeg, and onion, making it the perfect foil for the savoury flavours of roast poultry or game.

This easy bread sauce recipe UK is incredibly simple to make and offers a nostalgic nod to classic British cooking. Whether it’s spooned generously over slices of turkey on Christmas Day or paired with a midwinter roast, this sauce is an essential addition to your festive feast.

4-6 as an accompaniment but won’t hang around for long!

Ingredients

Method

  1. Prepare the Breadcrumbs: Blitz the bread in a food processor to create fine breadcrumbs.
  2. Infuse the Milk: Pour the milk into a saucepan. Stud one of the onion halves with the cloves and lower both halves into the milk.
  3. Add Aromatics: Drop in the bay leaf and grate a little nutmeg into the milk.
  4. Simmer: Bring the milk to a slow simmer over medium heat. Cook gently for 25 minutes or until the onion is completely soft and tender to the push of a knife.
  5. Add the Breadcrumbs: Remove the onion and bay leaf, then add the breadcrumbs and butter to the milk. Stir well and cook for another 10 minutes, stirring often to prevent sticking.
  6. Blend and Finish: Take the mixture off the heat and allow it to cool slightly. Remove the bay leaf and a couple of the cloves, but leave the remaining ingredients in. Blitz the mixture until completely smooth, then return it to the pan.
  7. Add Cream and Seasoning: Stir in the cream and season generously with salt.
  8. Reheat When Needed: Gently reheat the bread sauce before serving.

Tip: This bread sauce freezes well, making it perfect for preparing ahead of time.

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Valentine Warner is a chef, food writer, business owner and broadcaster, with a deep interest in nature, travel and provincial food. He describes his cooking style as ‘International Grandmother’ and combines his strong sense of storytelling with his infectious love of cookery. Val has a deep respect and understanding of ingredients, both wild and cultivated, and has the instinctive ability to rustle up hearty and wholesome meals from whatever’s available. Val is an avid proponent of native food sources, and finds common ground with Swaledale in their work to deliver top-notch meat, within a truthful, ethical and high welfare framework. Originally a trained portrait painter, Val has also authored 5 cookbooks, managed his own catering company and is a co-owner of Taqueria, a West London Mexican cafe. Val is also a partner in the Hepple Distillery in Northumberland and Holmen Lofoten hotel on arctic Norway’s Lofoten island.