📝 About This Recipe
A quintessential British classic, this silky bread sauce is the ultimate comfort condiment, traditionally served alongside roast poultry. By infusing rich whole milk with aromatic spices and thickening it with sourdough crumbs, we create a texture that is both rustic and incredibly refined. This recipe elevates the humble staple into a luxurious, warm accompaniment that balances the savory depth of a holiday roast with its creamy, spiced profile.
🥗 Ingredients
The Infusion Liquid
- 2 1/2 cups Whole Milk (full fat is essential for creaminess)
- 1/2 cup Heavy Cream (adds a luxurious finish)
- 1 medium Yellow Onion (peeled and halved)
- 6-8 pieces Whole Cloves (to be studded into the onion)
- 2 pieces Bay Leaves (fresh or high-quality dried)
- 1 teaspoon Black Peppercorns (whole)
- 1/2 teaspoon Fresh Nutmeg (freshly grated)
The Bread Base
- 6 ounces White Bread (crusts removed, slightly stale sourdough or brioche works best)
- 2 tablespoons Unsalted Butter (cold and cubed)
Seasoning and Finishing
- 1 teaspoon Sea Salt (or to taste)
- 1/4 teaspoon White Pepper (ground, for a clean look)
- 1 sprig Fresh Thyme (optional, for the infusion)
👨🍳 Instructions
-
1
Prepare the aromatics by peeling the onion and cutting it in half. Stud the rounded sides of each onion half with the whole cloves, pressing them in firmly so they stay put during simmering.
-
2
In a heavy-bottomed saucepan, combine the whole milk, heavy cream, the clove-studded onion halves, bay leaves, whole peppercorns, and the sprig of thyme.
-
3
Place the saucepan over medium-low heat. Bring the mixture to a very gentle simmer, being careful not to let the milk boil over or scald on the bottom.
-
4
Once the milk reaches a simmer, remove the pan from the heat. Cover with a tight-fitting lid and let it steep for at least 30 minutes. This allows the spices to fully permeate the cream.
-
5
While the milk is steeping, prepare the bread. Remove the crusts from your bread slices and tear or pulse the white centers in a food processor until you have coarse, fluffy crumbs.
-
6
After the steeping time, use a slotted spoon or a fine-mesh sieve to remove the onion, cloves, bay leaves, peppercorns, and thyme. Discard the solids, leaving only the fragrant infused milk.
-
7
Return the infused milk to low heat. Gradually stir in the fresh breadcrumbs, whisking gently to ensure they are evenly distributed.
-
8
Cook the sauce on the lowest heat setting for 5-10 minutes. The breadcrumbs will absorb the liquid and swell, thickening the sauce into a porridge-like consistency.
-
9
Stir in the freshly grated nutmeg, sea salt, and white pepper. Taste and adjust seasoning as necessary.
-
10
Just before serving, whisk in the cold cubes of butter. This will give the sauce a beautiful glossy sheen and a richer mouthfeel.
-
11
If the sauce has become too thick, simply whisk in a splash more warm milk until you reach your desired consistency.
-
12
Transfer to a warmed gravy boat or serving bowl and garnish with an extra dusting of nutmeg if desired.
💡 Chef's Tips
Use high-quality sourdough or a farmhouse white loaf; avoid very airy, processed sandwich bread for the best texture. If you prefer a perfectly smooth sauce rather than a textured one, you can blitz the finished sauce in a blender for 30 seconds. Always use freshly grated nutmeg; the pre-ground variety lacks the volatile oils that provide the signature bread sauce aroma. Don't skip the steeping step; the long, slow infusion is what separates a mediocre sauce from a restaurant-quality one. If making ahead of time, press a piece of plastic wrap directly onto the surface of the sauce to prevent a skin from forming.
🍽️ Serving Suggestions
Serve alongside a traditional roast turkey or chicken with all the trimmings. It pairs beautifully with game meats like roast pheasant or duck. Accompany with crispy roast potatoes and honey-glazed parsnips. A glass of lightly oaked Chardonnay or a crisp dry cider cuts through the creaminess perfectly. Leftovers make an incredible addition to a turkey and cranberry sandwich the next day.