Mum’s Very Easy Bread Sauce
My Gran usually makes the bread sauce at Christmas, but I think we should enjoy it more often! It’s perfect with roast chicken, turkey, Pork or even game meats—why save it just for Christmas?
Makes: 6 Portions
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Equipment:
- 1 Pan
- Kitchen Scales
Ingredients:
- 1 Sml onion
- 6-8 cloves
- 500 ml whole milk
- 75 g white bread
- 2 tbs butter
- salt and pepper to tase
- 1 pinch Nutmeg
Instructions:
- Stud the onion with the cloves and place it in a saucepan. Add the bay leaf and pour in the milk. Heat gently until just below simmering, then remove from heat and let it infuse for at least 15 minutes
- Remove the crusts from the bread and tear into small pieces
- Remove the onion and bay leaf from the milk. Stir in the torn bread and let it soak for about 10 minutes until it softens
- Stir well, then mash with a fork or whisk to achieve a thick, creamy consistency
- Stir in the butter, season with salt, white pepper, and a pinch of nutmeg if using
Tips / Notes
Want a silky-smooth finish? Blend rather than whisk the sauce. For added richness, stir in a tablespoon or two of double cream just before serving.
This recipe is also easily adaptable for a dairy-free version. Simply use dairy-free butter or a splash of olive oil, and substitute regular milk with soy, almond, or oat milk, all work beautifully.
Feeling adventurous? Add a personal twist with extra flavourings like garlic, a touch of mustard, or even a hint of cinnamon for something a little different
Did you make this recipe?
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