Stocks & Sauces

Bread sauce

The most delicious accompaniment to gravy and cockerel, grouse, etc.

Bread sauce

Bread sauce

Recipe by


  • 150g stale white sourdough

  • 600ml whole milk

  • 1 small onion, peeled and halved

  • 4 cloves

  • 1 fresh bay leaf

  • 5 black peppercorns

  • a scratch of nutmeg

  • 25g salted butter

  • 50ml double cream

  • flaked sea salt


  • Blitz bread to breadcrumbs.
  • Pour the milk into the pan.
  • Stud one of the onion halves with the cloves and then lower both halves into the milk.
  • Add the bay leaf.
  • Scratch in a little nutmeg.
  • Bring the milk to a slow simmer and cook for 25 minutes or until the onion is totally soft and tender to the push of a knife.
  • Drop in the bread and butter and cook for a further 10 minutes or so and stirring often.
  • Take off the heat and allow it to cool.
  • Fish out the bay leaf and a couple of the cloves, leaving all else in.
  • Blitz until totally smooth and then return to pan.
  • Stir in cream and season generously with salt.
  • Heat when needed.
  • This bread sauce freezes well.