Mary Berry’s Bread Sauce is one of those old-school dishes that makes roast dinners feel properly finished.
Creamy, gently spiced, and perfect for soaking into turkey, chicken, or even roasted veg.
It’s dead simple.
And once you make it fresh, you’ll never touch the packet stuff again.
Why This Bread Sauce Works So Well
- Creamy and rich without being heavy
- Cloves and nutmeg give a soft, warm flavor kick
- Ready in half an hour — no stress
- Brilliant for freezing ahead for Christmas dinners
- Works with anything from turkey to cauliflower steaks
Ingredients (And Why They Matter)
- Whole milk: gives the sauce its silky body
- Onion with cloves: infuses the milk with sweet, spicy flavor
- Bay leaf: adds a little herbal depth
- Fresh breadcrumbs: thickens it just enough
- Butter: rounds out the flavor at the end
- Nutmeg: tiny sprinkle makes it taste like real old-school bread sauce
How to Make It
- Infuse the milk
Pour the milk into a saucepan.
Add the onion (with cloves stuck in it), the bay leaf, salt, peppercorns, and nutmeg. - Simmer gently
Bring it up slowly — don’t let it boil hard.
Let it bubble gently for about 10 minutes. - Let it sit
Take it off the heat.
Leave it alone for 10 minutes so the flavors really get into the milk. - Strain it out
Lift out the onion, bay leaf, and peppercorns.
You just want that gorgeous spiced milk left behind. - Thicken it up
Put the pan back on low heat.
Stir in the fresh breadcrumbs, a bit at a time. - Finish with butter
Once it thickens up nicely, stir in a knob of butter till it melts.
Taste it — maybe a pinch more salt if you fancy. - Serve
Pour it into a warm jug or dish.
Grate a little fresh nutmeg over the top if you’re feeling fancy.
Common Mistakes and How to Fix Them
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Sauce too thin | Not enough breadcrumbs | Add another handful and stir gently |
| Sauce too thick | Too many breadcrumbs | Thin it out with a splash of warm milk |
| Bland flavor | Skipped the cloves or nutmeg | Always use both for the real deal |
| Grainy sauce | Used old dry breadcrumbs | Always use soft, fresh breadcrumbs |
What to Serve With It
- Roast turkey (the classic move)
- Roast chicken or goose
- Crispy roast potatoes
- Roasted carrots or parsnips
- Even spooned over veggie wellingtons
How to Store and Reheat
Fridge:
Cool completely.
Keep in a sealed container for up to 3 days.
Freezer:
Cool it down.
Freeze in a bag or container for up to 3 months.
Reheat:
- Stovetop: Gentle heat, stir often.
- Microwave: Low power, short bursts, stir between heats.
- Double boiler: If you want it extra gentle and avoid burning.
A Quick Bite of History
Bread sauce dates back centuries — when wasting bread was a big no-no.
It was a way to turn old bread and milk into something warming and rich.
Mary Berry’s version keeps that old-school heart but makes it a little smoother, a little fresher.
Try More Mary Berry Recipes:
Mary Berry Bread Sauce
Description
Mary Berry’s Bread Sauce is a simple, silky, spiced classic made with whole milk, fresh breadcrumbs, butter, and warm spices like cloves and nutmeg — perfect for roasts.
Ingredients
Instructions
- Pour the milk into a saucepan. Add the onion, bay leaf, salt, peppercorns, and nutmeg.
- Bring gently to a simmer. Let it bubble for 10 minutes.
- Take off heat. Let it steep for 10 minutes.
- Strain out the bits. Return the spiced milk to the pan.
- Stir in the breadcrumbs. Cook low and slow till thickened.
- Add the butter. Stir till melted.
- Taste and tweak seasoning. Serve warm.
Notes
- Always use soft, fresh breadcrumbs — it matters.
- Nutmeg isn’t optional if you want the real old-school flavor.
- Adjust thickness by adding more milk or breadcrumbs, depending what you like.