How to Make Bread Sauce

Homemade Bread Sauce

Bread sauce is very easy to make and is a Christmas side dish usually served with turkey. 

Recipe by James Martin from Saturday Kitchen.

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*Post updated December 2022

Above photo above is my own. Expandable Trivet by Stellar Cookware.

Homemade Bread Sauce

Traditional bread sauce is just one of many great British sauces. Until now I'd never tasted it let alone made it before; it's just something I've never bothered with.

Having had a go, bread sauce is possibly the simplest thing to make ever and I've no idea why so many people buy it ready-made or worst of all make it from a packet mix.

This James Martin recipe is lovely and creamy and the perfect accompaniment to turkey.

Ingredients

• 1 large onion, peeled

• 6 cloves

• 1 bay leaf

• 6 black peppercorns

• 570ml/1 pint full-fat milk

• 110g/4oz fresh white breadcrumbs

• 40g/1½oz butter

• salt and freshly ground black pepper

Make ahead

You can make this a day or two ahead so there really is no excuse for buying ready-made!

Just make the sauce a little looser than normal as it will thicken further when reheated. Reheat in a saucepan over the hob or a bowl in the microwave.

Can you freeze bread sauce?

Apparently, you can freeze bread sauce although I've never tried to.

You can make bread sauce up to a month in advance of your Christmas gathering or you can make it up to five days ahead and store it in the fridge.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

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sauce, Christmas, New Year

English

Yield: 6-8

Author: James Martin

Bread Sauce Recipe

Bread sauce is traditionally served at Christmas with Christmas or New Year's day dinner.

Prep time: 5 MinCook time: 10 MinInactive time: 15 MinTotal time: 30 Min

Ingredients

• 1 large onion, peeled
• 6 cloves
• 1 bay leaf
• 6 black peppercorns
• 570ml/1 pint full-fat milk
• 110g/4oz fresh white breadcrumbs
• 40g/1½oz butter
• salt and freshly ground black pepper

Instructions

1. For the bread sauce, stud the onion all over with the cloves, then place into a saucepan along with the bay leaf, peppercorns and milk.
2. Bring the mixture to the boil, remove the pan from the heat and set to cool for 15 minutes.
3. Remove the onion, bay leaf and peppercorns, then stir in the breadcrumbs.
4. Return the pan to the heat and cook very gently for 5-10 minutes, stirring occasionally until the breadcrumbs have absorbed all the liquid and the sauce is the desired consistency.
5. Stir in the butter and season, to taste, with salt and freshly ground black pepper.

Notes

If you're making this a day or two before you want to eat it, make the sauce a little looser than normal as it will thicken further when reheated. Reheat in a saucepan over the hob or a bowl in the microwave.

Did you make this recipe?

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