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Bread Sauce

Ideally a slightly stale white loaf is best for making bread sauce. Serve this traditional accompaniment with a roast poultry meal or a classic Christmas lunch. Bread sauce can be made up to a day in advance and chilled until preparing your meal. Bread sauce can also be frozen.

Free from Soya, Nuts
Vegetarian

Ingredients

Change Quantities:
  • 75g white bread
  • 1 onion
  • 6 cloves
  • 1 bay leaf
  • 325ml milk
  • 25g butter
  • pinch of salt
  • pinch of pepper
  • pinch of nutmeg, optional
  • milk
  1. Cut off the bread crust and if the pieces are large enough save them for toasting, or dispose of them.
  2. Slice off the bread crusts, save large pieces for toasting and dispose of the rest.
  3. Cut the bread into slices and then into chunks.
  4. Using your fingers break the chunks into crumbs or put the bread into a food processor and pulse until an even crumb size is reached.

Bread Sauce

  1. Peel the onion and press the cloves into the top, bottom and sides.
  2. Put the onion and bay leaf into a saucepan, add the milk, bring to the boil and simmer gently for 5 minutes.
  3. Add the breadcrumbs, stir and bring back to the boil.
  4. Remove the pan from the heat, cover and leave for 2–24 hours. When cold refrigerate as necessary.
  5. Before serving the sauce, add the butter, salt, pepper and nutmeg if used.
  6. Stir in a little extra milk as needed to reach preferred consistency.
  7. Re-heat gently for 5 minutes.
  8. Stir the bread sauce and pour it into the serving dish without the onion.

Equipment

saucepan

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Ingredients

Change Quantities:
  • 75g white bread
  • 1 onion
  • 6 cloves
  • 1 bay leaf
  • 325ml milk
  • 25g butter
  • pinch of salt
  • pinch of pepper
  • pinch of nutmeg, optional
  • milk

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