Thyme Bread Sauce Dip

Jo Pratt's creamy thyme-scented bread sauce makes a fabulous vegetarian buffet dip for crudités
By Jo Pratt
Thyme Bread Sauce Dip
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes plus overnight refrigeration
  • Effort: easy


  • 400 ml milk
  • 1 onion, quartered
  • 2 sprigs thyme
  • 5-8 cloves
  • 1 bay leaf
  • 1 blades mace, or about ¼ tsp grated nutmeg
  • 5-8 black peppercorns
  • 50 g white breadcrumbs
  • 2 tbsp mascarpone
  • thyme, leaves onlyto garnish


1. Pour the milk in a saucepan and add the onion, thyme, cloves, bay leaf, mace or nutmeg and peppercorns. Bring to a gentle bubble over a low heat for about 10 minutes. Turn off the heat, and leave to infuse for at least an hour, or even overnight in the fridge, if you have time.

2. Strain the infused milk into a clean saucepan, and stir in the breadcrumbs. Bring to a simmer and cook until the sauce has thickened, stirring all the time.

3. Season with salt and stir in the mascarpone. Spoon into a dipping bowl and scatter with thyme leaves to serve.

Rate This Recipe