Fridge Friend Recipes
Bread Sauce recipe
A classic Christmas bread sauce simmered on the hob, served warm with a festive meal.
25 min · Easy · British Jump to method
Ingredients
- 4 slices white bread
- 600 ml milk
- 1 small onion
- 4 cloves
- 1 bay leaf
- 25 g butter
- 1 tsp salt
- to taste white pepper
- 50 ml double cream
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 174 kcal |
| Protein | 4.9 g |
| Carbohydrates | 15.4 g |
| Fat | 10.1 g |
| Saturated fat | 6.1 g |
| Fibre | 0.7 g |
| Sugar | 4.7 g |
| Sodium | 406 mg |
Why this works
A rich, moderately energy-dense sauce with relatively low protein and fibre, best enjoyed in small portions.
Calcium source. Milk provides calcium and some phosphorus, supporting bone health, though the amount per serving is modest.
Saturated fat. Butter and double cream raise saturated fat, so this sauce is less suitable for frequent large servings.
Sodium content. Adding 1 tsp salt across the recipe makes the sodium fairly high for a sauce, especially if served with salted meats.
Method
- Finely chop the onion, then place it in a saucepan with the milk, cloves, bay leaf and a pinch of salt. Warm over a low heat for 10 minutes until steaming, then remove from the heat and leave to infuse for 10 minutes.
Keep the heat very low so the milk only steams, not boils, otherwise it can catch on the base and take on a scorched flavour. The onion should soften slightly and the cloves should perfume the milk without any frothy bubbling.
- Strain the flavoured milk back into the saucepan, then discard the onion, cloves and bay leaf. Add the breadcrumbs, butter and a little white pepper, then simmer gently for 5 minutes, stirring often, until thickened.
Press the soaked bread mixture lightly as you stir so it breaks down into a smooth, creamy texture rather than clumping into wet lumps. If it starts to stick, lower the heat and scrape the base of the pan to prevent a burnt taste.
- Taste and adjust the seasoning, then keep warm for 2 minutes before serving alongside a Christmas dinner.
Let the sauce settle for a moment before serving so the texture evens out and the flavour blooms; it should be spoonable, not stiff. If it has thickened too much, loosen it with a splash of hot milk rather than water.
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