Bread sauce

Jo Pratt's easy-peasy creamy bread sauce makes a great accompaniment to game birds and poultry
By Jo Pratt
Bread sauce
  • Rating:
  • Serves: 6
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 6 whole cloves
  • 1 large onion, peeled and cut in half
  • 2 bay leaves
  • salt, and freshly ground black pepper
  • � nutmeg, freshly grated
  • 600 ml full-fat milk
  • 10 black peppercorns
  • 100 g white breadcrumbs, from a 2 day old loaf, crusts removed
  • 25 g butter
  • 6 tbsp double cream


1. Press the cloves into the 2 onion halves and place in a saucepan with the bay leaves, pinch of salt, nutmeg and milk. Bring to the boil and then remove from the heat, cover with a lid and leave in a warm place for the milk to infuse for about 1 hour.

2. Return the pan to the heat and stir in the breadcrumbs. Bring the sauce to a simmer and cook on a low heat for about 20 minutes until creamy and thickened.

3. Just before serving, remove the onion, bay leaves and peppercorns. Stir in the butter and double cream to give a wonderful rich creamy sauce.

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