Delia Smith Bread Sauce

Delia Smith’s Bread Sauce is the quiet hero of any roast dinner. Soft, creamy, and warmly spiced, it wraps everything it touches in pure comfort.
You don’t need a fancy sauce pan or magic — just some stale bread, full-fat milk, and a few good spices.

If you’ve never made it from scratch before, you’re about to see why this little classic never goes out of style.

Why This Bread Sauce Works So Well

When you warm milk with onion, cloves, bay, and mace, you’re building flavor from the ground up.
The bread soaks it all in, turning something humble into something unforgettable.

Staling the bread overnight gives the sauce body without it feeling heavy.
Finishing with a pat of butter (and maybe a little cream if you’re feeling fancy) makes it luxuriously smooth.

No flour, no roux, no stress: just let the milk and bread work their magic.

Ingredients (And Why They Matter)

• 800 grams good-quality white loaf (thick slices left to stale): gives the sauce texture without gumminess
• 1 litre full-fat milk: rich base that carries all the spices
• 1 onion: sweetens and flavors the milk gently
• 4 cloves: tuck into the onion for warm spice
• 2 bay leaves: adds a deep, herbaceous note
• 1 teaspoon whole white peppercorns: a mild, earthy heat
• 2 teaspoons Maldon sea salt flakes (or 1 teaspoon table salt): essential for balance
• 2 mace blades (or heaped 1/4 teaspoon ground mace): old-school British spice that makes this real bread sauce
• 30 grams butter: melts in for richness right at the end
• 2 tablespoons double cream (optional): for extra silkiness
• Fresh nutmeg: a few gratings for a warm finish

How to Make It

1. Slice your bread thick and let it stale overnight on a rack.
2. If you forgot, dry the slices in a low oven — just don’t let them toast.
3. Pour the milk into a pan.
   Quarter the onion and stud it with cloves, then drop it into the milk along with bay leaves, peppercorns, and mace.
4. Heat gently until just shy of boiling.
   Pro Tip: You want to see steam but no bubbling.
5. Take the pan off the heat, cover, and let it infuse for 30 minutes or so.
6. Tear the stale bread into rough cubes — not too small, you want texture.
7. Reheat the infused milk gently.
8. Fish out the onion, bay leaves, and peppercorns if you like.
9. Stir in the bread cubes and cook over low heat for about 15 minutes until thickened and fragrant.
10. Right before serving, stir in the butter and cream if using.
11. Season with salt and grate over a little fresh nutmeg.
12. Serve warm, decanted into a gravy boat or a warmed bowl.

Common Mistakes and How to Fix Them

What Went Wrong	Why It Happens	How to Fix It
Sauce too lumpy	Bread pieces were too big	Tear bread into smaller chunks
Thin, watery sauce	Not enough bread added	Add a few more cubes to thicken
Bland taste	Skipped seasoning or spices	Always season properly after thickening
Burnt milk	Heated too fast	Keep heat low and steady

What to Serve With It

• Roast turkey, chicken, or beef
• Grilled pork chops or sausages
• Vegetarian nut roast
• Creamy mashed potatoes
• Grilled fish for a surprising twist

How to Store and Reheat

Storage:

• Cool completely, then transfer to an airtight container.
• Keep in the fridge for up to 3 days.
• Freeze for up to 3 months (best portioned out first).

Reheating:

• Stovetop: Warm slowly with a splash of milk to loosen.
• Oven: 325°F (160°C), covered, for 5–8 minutes.
• Microwave: Medium power, 1–2 minutes, stirring halfway.

A Quick Bite of History

Bread sauce is one of the oldest surviving sauces in British cuisine, dating back to medieval times.
It was a clever way to use up stale bread and stretch expensive ingredients like milk and spices.

Delia Smith brought it back into every proper roast dinner lineup, reminding everyone that the simplest dishes often bring the most comfort.

More Delia Smith Recipe:

• Delia Smith Cheese Sauce
• Delia Smith Leeks In Cheese Sauce
• Delia Smith Watercress Sauce