Bread Sauce – A Proper Christmas Classic

There are some things that just say Christmas, and for me bread sauce is right up there. It’s one of those recipes that divides opinion, but when it’s done well it’s comforting, nostalgic and absolutely perfect alongside a roast.

It’s also far simpler to make than people think, using ingredients most of us already have in the kitchen.

Ingredients

Serves 4–6

• 1 small onion
• 10–12 cloves
• 600 ml whole milk
• 2 bay leaves
• 80–100 g fresh white breadcrumbs
• 25 g butter
• 2 tbsp double cream (optional, but recommended)
• Salt and black pepper
• A pinch of nutmeg (optional)

Method

1. Prepare the milk
   Peel the onion and push the cloves into it – this makes them easy to remove later. Add the onion to a saucepan with the milk and bay leaves.
2. Gently heat
   Bring the milk slowly up to a gentle simmer, then turn the heat off and leave it to infuse for 20–30 minutes. This step really makes the difference, so don’t rush it.
3. Remove the flavourings
   Take out the onion and bay leaves. The milk should smell wonderfully festive at this point.
4. Add the breadcrumbs
   Return the pan to a low heat and stir in the breadcrumbs. Keep stirring gently until the sauce thickens. This usually takes about 5–10 minutes.
5. Finish the sauce
   Stir in the butter and cream (if using), then season with salt, black pepper and a pinch of nutmeg.
6. Serve warm
   Bread sauce should be soft, spoonable and comforting – not stiff or gluey.

A Few Handy Tips

• If the sauce thickens too much, just add a splash more milk.
• Homemade breadcrumbs work best – slightly stale bread is ideal.
• This can be made a day ahead and gently reheated, which is a lifesaver on Christmas Day.

Perfect With…

Traditionally served with roast turkey, but it’s just as good with chicken, nut roast or even sausages. It’s one of those sauces that quietly steals the show.