Thursday, 19 December 2013

Festive Kitchen - Homemade Bread Sauce

It wasn't until I got married for the first time, way back in September 1990 that I really became aware of bread sauce.  It wasn't something my mum had ever laid on our Christmas table to accompany the highly anticipated Turkey. No, it was upon receiving Delia Smiths Complete Cookery Book as a  wedding gift that I first stumbled across it's existence.  I spoke to friends who confirmed they loved the packet versions and as Christmas of that year approached a few months later and determined to be the perfect wife, I decided to pass up on the quick and easy packet mixes and make Delia's very own bread sauce recipe.

If you have never tried it, I really urge you to do so, it is probably one of the most amazing things to accompany turkey or chicken and I have even been known to use leftovers on a plate of sausage and  mash, I always make up double the required amounts listed as we like to live off it for days, over cold meats, over everything, in a cold pork sandwich even!

To save precious time on the day, I do make mine up on Christmas Eve and just warm through gently before dinner with an extra knob of butter and a dash more cream if required.

To serve 6 people you will need;

110g, 4oz freshly made breadcrumbs. A liquidiser/food processor does the best job of this. Stale bread was used because it was easier to grate that way and does make a delicious sauce but do use fresh in a blender if you can.
1 large onion
15-18 whole cloves
1 fresh bay leaf
8 black peppercorns
1 pint, 570 ml milk
50g, 2oz butter
2tbsp double cream 


  • Cut the onion in half, peel and stud both halves with the cloves. Put the milk into a non-stick saucepan with the clove-studded onion halves, the bay leaf and the peppercorns. Season with a pinch of salt.
  • Bring the milk slowly to boiling point then take off the heat, cover and leave in a warm place to infuse for at least 2 hours (a day is better!). 
  • When you’re ready to make the sauce, remove the onion, peppercorns and bay leaf from the milk and put to one side, don’t discard. Stir the breadcrumbs into the milk and add half the butter. Leave on a very low heat stirring now and then till the bread has thickened the sauce – about 15 minutes.
  • Put the onion and bay leaf back into the sauce and leave in a warm place until you are ready to serve. Then simply remove the onion and bay leaf and reheat the bread sauce gently, adding the other half of the butter and the cream. Season to taste with salt and freshly ground black pepper. Yum.

* I always have onions, cloves, milk, butter and bread in the house and at Christmas, plenty of cream, so it doesn't feel as though the sauce costs me anything.

I would like to wish all my readers a very happy Christmas and a prosperous but peaceful 2014 and a big thank you for  your continued support which means so much. Will you be having bread sauce this Christmas?  


  1. I always use this recipe and my milk is infusing as I type! I love homemade bread sauce - a perfect accompaniment to turkey. Lynne x

  2. Yum! I'm so going to try this with a roast in the NY! Merry Christmas to you & yours Sharron! <3 Ax


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