Bread Sauce

February 7, 2025

Bread Sauce - kvalifood.com

A traditional English sauce made from white bread simmered in milk infused with cloves and onion. It has medieval roots – bread-thickened sauces were the standard before flour-based roux arrived via French cooking. Served warm alongside roast chicken or turkey.

Makes ca. 500 ml

Ingredients

500 ml whole milk
100 g white bread, crusts removed, torn into small pieces
1 medium onion, peeled and halved
8 whole cloves
1 bay leaf
6 whole black peppercorns
1/4 tsp nutmeg, freshly grated
30 g butter
2 tbsp double cream (optional)
salt, to taste
black pepper, to taste

Directions

Press the cloves firmly into the cut surfaces of the onion halves.
Place the studded onion in a saucepan with the milk, bay leaf, peppercorns, and nutmeg. Heat over medium heat until the milk just begins to steam. Do not let it boil.
Remove from heat, cover, and leave to infuse for at least 1 hour. Up to 2 hours gives a stronger flavour.
Strain the milk through a sieve into a clean saucepan, discarding the onion, cloves, bay leaf, and peppercorns.
Add the bread pieces to the infused milk and cook over very low heat, stirring occasionally, for about 15 minutes until the bread breaks down and the sauce thickens.
Stir in the butter until melted. Add the cream if using, then season with salt, pepper, and a little extra grated nutmeg.
Serve warm. If making ahead, press a piece of buttered greaseproof paper onto the surface to prevent a skin from forming. Reheat gently with a splash of milk.

Notes

Stale bread absorbs more evenly than very fresh bread. Leave it out overnight or dry it briefly in a low oven.
The sauce thickens as it sits. Add a splash of milk when reheating.
For a smoother sauce, use fine breadcrumbs. For a more rustic texture, use torn bread pieces.
Clove intensity is a matter of taste: 6 cloves for mild, 10 for pronounced.
Freezes well without the cream for up to 1 month.