Bread sauce, for me, is pure Christmas dinner nostalgia. My nan made it every year, always in the same dented saucepan, always a bit too thick, and always completely brilliant. She never measured a thing, just tossed in crusty breadcrumbs from the loaf end, stirred like her life depended on it, and muttered things like, “That’ll do,” before giving the pan a proud little nod.
This version’s inspired by James Martin’s take, but let’s be honest — bread sauce isn’t about precision. It’s about comfort. It’s one of those simple British sides that sneaks onto the table and quietly steals the show. You might think it’s “just sauce,” but once you’ve had it spooned over roast chicken or turkey, piping hot and clove-scented, you’ll start making it for no occasion at all. I do.
Why You’ll Love It
- Only 6 ingredients — most of them you’ve already got
- Ready in 15 minutes — but tastes like you cared a lot longer
- Freezes beautifully — batch it for Sunday roasts down the road
- Perfect with chicken, turkey, even nut roast
- Comfort food at its best — warm, creamy, softly spiced
- Easily adaptable — more cream? Less cloves? Go for it
Ingredients
- 300ml semi-skimmed milk
- 150ml heavy cream
- 1 medium onion, peeled and studded with 6 cloves
- 1 bay leaf
- 75g fresh breadcrumbs (from day-old bread if possible)
- 25g unsalted butter
- Salt and black pepper, to taste
How to Make It
Infuse the milk and cream:
Pour the milk and cream into a saucepan. Add your clove-studded onion and a bay leaf. It looks odd, I know, but the cloves give it that old-school warmth that’s very… Sunday roast-y.
Bring it up gently:
Heat it slowly until it just starts to bubble around the edges. Keep your eye on it — milk has a talent for sneaking up and boiling over the second you turn your back.
Let it rest and soak up the flavour:
Take it off the heat and leave it to sit for 10 minutes. That’s when the magic happens — the milk starts tasting gently of cloves and onion and all things cozy.
Remove the aromatics:
Fish out the onion and bay leaf (I always forget at first and then have to go rooting around). You can toss them now — they’ve done their job.
Add the breadcrumbs:
Stir in the breadcrumbs gradually with a wooden spoon. It’ll thicken up like porridge. You don’t want it fully smooth — the soft, bready texture is what makes this sauce special.
Finish with butter and seasoning:
Add the butter and stir until melted. Season with salt and black pepper. Taste it. Nod approvingly. Maybe lick the spoon — no judgment here.
Common Mistakes and How to Dodge Them
Why’s my sauce lumpy?
It’s probably just clumped breadcrumbs — next time, stir them in a bit at a time while whisking. Even now, you can beat it smooth-ish or just embrace the texture.
Too thick?
Add a splash of milk or cream to loosen it. Happens to the best of us.
Too thin?
Let it simmer a bit longer on low. Or chuck in a bit more bread if you’re short on time.
Bland?
More salt. Maybe a whisper of nutmeg if you’re feeling festive. Don’t be shy.
Storage and Reheating
In the fridge: Keeps for 3–4 days in a covered container. It thickens as it sits, so reheat gently and loosen with milk if needed.
In the freezer: Yup! Freeze it in portions. Defrost overnight in the fridge, or chuck it straight into a saucepan on low heat.
To reheat:
- Stove: Gentle heat, constant stirring.
- Microwave: Short bursts with plenty of stirring in between.
- Oven: Covered with foil, low heat (but honestly? Bit excessive for sauce).
Frequently Asked Questions
What does bread sauce actually taste like?
Creamy, warm, gently spiced — like stuffing met mashed potato and turned into silk.
Do I have to use white bread?
Nope. Sourdough, wholemeal, whatever’s knocking about. Stale is ideal.
Can I make it dairy-free?
Yes — go for unsweetened oat or almond milk and plant-based butter. The texture will still be dreamy.
Can I make it ahead?
Absolutely. In fact, it tastes even better the next day.
What goes with bread sauce?
Roast chicken, turkey, pork… even sausages. Also quite good stirred into mashed potato. I’ve done it.
Nutrition Facts (Per Serving)
- Calories: 73
- Fat: 1.2g
- Carbs: 8.9g
- Protein: 4.7g
- Sugar: 6.7g
- Sodium: 227mg
James Martin Bread Sauce
Description
A creamy, clove-infused British bread sauce — warm, comforting, and perfect alongside roast chicken or turkey.
Ingredients
Instructions
- Heat milk, cream, onion, and bay leaf in a pan until just boiling.
- Remove from heat, let steep 10 minutes.
- Discard onion and bay, stir in breadcrumbs.
- Stir over low heat until thickened.
- Add butter, season to taste, and serve warm.
Notes
- Use stale bread if you can — better texture.
- Don’t rush the steeping — that’s where the flavour lives.
- Add more milk if it thickens too much.
- Make ahead and reheat gently before serving.