Preparation info
  • Makes

    600 ml

    • Difficulty


Appears in

By Tom Parker Bowles

Published 2013

  • About

Steaming, and stained dark brown with gravy, bread sauce adds beauty and ballast to whatever it touches. Which is usually chicken or turkey, as any other meats tend to overpower its subtle, clove-scented allure. The key lies in infusing the milk with onion and spices.


  • 1 onion, halved
  • 6 cloves
  • 500 ml/18 fl oz


Stud the onion with the cloves and put it into a saucepan with the milk, bay leaves, salt and pepper. Bring to the boil, then take off the heat and leave to stand for 30 minutes.

Tear the bread into small bits and blitz in a food processor to make rough crumbs. Remove the onion and bay leaves from the milk, add the breadcrumbs and bring gently back to the boil, then simmer over a low he