Bread Sauce Recipe: Quick And Easy Version

Bowl of easy homemade bread sauce with spices.

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Bread Sauce Recipe: Quick And Easy Version

This bread sauce recipe is not only delicious, but it's also a great way to minimise waste. With its aromatic tones, creamy mouthfeel and comforting texture, it's an essential side for any roast dinner. Ready in just twenty minutes, it’s quick and easy to make. There's no need to discard the onion and definitely keep the crusts on.

Prep Time5

Cook Time15

Total Time20

Course: Dips, Spreads & Sauces, Side Dish

Cuisine: British

Keyword: bread, Christmas, sauce

Servings: people

Calories: 98kcal

Author: Choclette @ Tin and Thyme

Equipment

stick blender (affiliate link)

Ingredients

350 ml whole milk
1 onion peeled and cut into eighths
4 whole cloves
1 bay leaf
60 g breadcrumbs white, brown, sourdough or gluten-free
¼ tsp sea or rock salt
25 g unsalted butter
2 tbsp double cream (heavy cream) (optional)
good grinding of black pepper
good grating of nutmeg

Metric - US Customary

Instructions

In a small lidded pan, gently simmer the onions eighths, cloves and bay leaf in the milk for ten minutes.
350 ml whole milk, 1 onion, 4 whole cloves, 1 bay leaf
Remove from the heat and let sit for a further five minutes. Keep the lid on the pan.
Meanwhile, blitz the bread into crumbs using a food processor or similar.
60 g breadcrumbs
Discard the bay leaf and cloves, then use a stick blender to blitz the onion into the milk. Don't worry if it's not completely smooth though, this sauce is meant to be slightly chunky.
Add the breadcrumbs to the milk along with the salt and put the pan back onto a gentle heat again. Simmer for 2-3 minutes or until the bread has absorbed all of the milk and the mixture is fairly thick.
¼ tsp sea or rock salt
Add the butter and cream (if using) and stir to mix. Remove from the heat and add the fresh nutmeg and pepper to taste. It should be just about pourable when warm.
25 g unsalted butter, 2 tbsp double cream (heavy cream), good grinding of black pepper, good grating of nutmeg
Taste test, add more seasoning if needed, then transfer the sauce to a warmed jug or bowl, depending on how thick it is and serve.

Notes

Can serve any leftovers cold the next day. The sauce will thicken as it cools.

Make ahead, if you like and store in a sealed container in the fridge for a couple of days. Reheat gently in a lidded saucepan until just about bubbling. You may need to thin with a little milk.

You can freeze bread sauce in a sealed container for up to three months. To thaw, place in the fridge overnight, then heat gently in a lidded saucepan until just about bubbling. You may need to thin it with a little milk.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition