This classic bread sauce is creamy, rich, and full of flavour. It’s the perfect side dish for roast dinners, especially at Christmas. The best part? It freezes well, so you can make it ahead and save time on the big day!
Ingredients Needed:
- 1 onion, quartered
- 4 cloves
- 2 bay leaves
- 450ml (¾ pint) milk
- 100g (4 oz) fresh white breadcrumbs
- 150ml (¼ pint) double cream
- 25g (1 oz) butter
- Salt and freshly ground black pepper
- A little freshly grated nutmeg
How To Make Bread Sauce:
- Infuse the Milk: Stud each onion quarter with a clove and place them in a pan with the bay leaves and milk. Bring to a gentle boil, then remove from the heat, cover, and leave to infuse for about 10 minutes.
- Add the Breadcrumbs: Remove the onion and bay leaves from the milk and discard. Stir in the breadcrumbs and bring the mixture back to a boil, stirring constantly. Let it simmer for 1–2 minutes.
- Finish the Sauce: Stir in the cream and butter, then season with salt, pepper, and freshly grated nutmeg to taste. Serve hot.
- AGA Method: Bring the milk to a boil with the onion, cloves, and bay leaves, then cover and transfer to the Simmering Oven for 15 minutes. Finish the sauce on the Simmering Plate on the day of serving.
Recipe Tips
- For the best flavour and texture, make the bread sauce fresh on the day, as it can turn slightly grey if made too far in advance.
- If you like a thicker sauce, add extra breadcrumbs; for a thinner sauce, whisk in a little more milk.
- Freezing breadcrumbs separately is a great way to stay organized—use crust crumbs for stuffings and soft breadcrumbs for sauces and gratins.
What To Serve With Bread Sauce
Bread sauce pairs best with roast chicken, turkey, beef, and sausages, making it perfect for Sunday roasts and Christmas dinner. For a vegetarian option, serve it with nut roasts, roasted veg, or grilled mushrooms.
Does it go with fish? While not traditional, it can work with mild white fish like cod or haddock for a creamy contrast.
How To Store & Reheat Leftovers
Storing in the Fridge: Keep bread sauce in an airtight container in the fridge for up to 2 days. Stir in a splash of milk when reheating to bring back its smooth consistency.
Freezing: Freeze for up to 1 month in an airtight container. Thaw overnight at room temperature before reheating.
Reheating: Warm the sauce in a small pan over low heat, whisking in a little milk until smooth and heated through. Avoid boiling to prevent splitting.
Try More Recipes:
- Mary Berry Bearnaise Sauce
- Mary Berry Onion Sauce
- Mary Berry Orange Sauce For Duck
- Mary Berry Chive Cream Sauce
Mary Berry Bread Sauce Recipe
Description
This classic bread sauce is rich, creamy, and full of flavour. Made with milk, breadcrumbs, and warm spices, it’s the perfect side for roast chicken, turkey, beef, or sausages, especially for Christmas dinner or Sunday roasts. It also pairs well with vegetarian mains like nut roast and roasted vegetables. Plus, it’s easy to make ahead and freezes well!
Ingredients
Instructions
- Infuse the Milk: Stud each onion quarter with a clove and place them in a pan with the bay leaves and milk. Bring to a gentle boil, then remove from the heat, cover, and leave to infuse for about 10 minutes.
- Add the Breadcrumbs: Remove the onion and bay leaves from the milk and discard. Stir in the breadcrumbs and bring the mixture back to a boil, stirring constantly. Let it simmer for 1–2 minutes.
- Finish the Sauce: Stir in the cream and butter, then season with salt, pepper, and freshly grated nutmeg to taste. Serve hot.
- AGA Method: Bring the milk to a boil with the onion, cloves, and bay leaves, then cover and transfer to the Simmering Oven for 15 minutes. Finish the sauce on the Simmering Plate on the day of serving.