Stocks & Sauces

Bread sauce

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



  1. Blitz bread to breadcrumbs.
  2. Pour the milk into the pan.
  3. Stud one of the onion halves with the cloves and then lower both halves into the milk.
  4. Add the bay leaf.
  5. Scratch in a little nutmeg.
  6. 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.
  7. Drop in the bread and butter and cook for a further 10 minutes or so and stirring often.
  8. Take off the heat and allow it to cool.
  9. Fish out the bay leaf and a couple of the cloves, leaving all else in.
  10. Blitz until totally smooth and then return to pan.
  11. Stir in cream and season generously with salt.
  12. Heat when needed.
  13. This bread sauce freezes well.

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