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Bread Sauce

A slightly stale white loaf is best for making the breadcrumbs needed for white sauce. Make this traditional accompaniment to a roast poultry meal or Christmas dinner up to a day in advance and the flavour seems to improve.

Free from Soya, Nuts
Vegetarian

Ingredients

Change Quantities:
  • 100g white bread (check ingredients for allergen status)
  • 1 onion
  • 6 cloves
  • 500ml milk
  • 50g butter
  • 100g milk or cream
  • pinch of nutmeg
  • salt and pepper
  1. Remove the crusts from the bread and chop it into chunks.
  2. Using your fingers break the chunks of bread into crumbs or put the bread into a food processor or blender and pulse until an even crumb size is reached.
  3. Peel the onion and press the cloves into the top, bottom and sides.
  4. Put the onion into a saucepan with the milk, bring to the boil and simmer very gently for 5 minutes.
  5. Add the prepared breadcrumbs, stir and bring back to the boil.
  6. Remove the pan from the heat, cover and leave to stand and cool for 2–24 hours. When cold refrigerate as necessary.
  7. To serve the sauce, add the butter, milk or cream, nutmeg, season with salt and pepper and heat gently for 5–10 minutes.
  8. Stir and serve.

Equipment

kitchen blender and saucepan

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Ingredients

Change Quantities:
  • 100g white bread (check ingredients for allergen status)
  • 1 onion
  • 6 cloves
  • 500ml milk
  • 50g butter
  • 100g milk or cream
  • pinch of nutmeg
  • salt and pepper

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