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Bread Sauce

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1 small onion
3 cloves
1 bay leaf
A few sprigs of parsley
450 ml/ pint milk
75 g/3 oz fresh white breadcrumbs
40 g/1 oz butter
150 ml/ pint single cream
Grated nutmeg, to taste
Salt and pepper
Melted butter, to serve


Serves: 8


1 Stud the onion with the cloves and put it into a saucepan with the bay leaf, parsley and milk. Cover and bring slowly to the boil. Remove the pan from the heat and leave to infuse for 30 minutes.

2 Strain the milk into a clean saucepan, discarding the onion and herbs. Stir in the breadcrumbs and butter and cook over a very low heat for 15 minutes, stirring occasionally to prevent the sauce becoming lumpy Stir in the cream and add nutmeg and salt and pepper to taste. Serve drizzled with a little melted butter.

Preparation time: 10 minutes, plus standing
Cooking time: 15 minutes

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