Bread Sauce

Rate this recipe

Preparation info

  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in

Slow Dough, Real Bread

Slow Dough, Real Bread

By Chris J L Young

Published 2016

  • About

Aromatic and with a discernible, yet silky, texture, this is a traditional British sauce delicious enough to be served with any roast poultry. As this is “leftover cookery”, not a science lesson, there’s no need to measure the bread exactly (you can even blitz it in a food processor, if you prefer), or to lose sleep over the exact weight of the onion. If you don’t have any star anise or one of the other spices, leave it out.


  • 600ml/21fl oz/ cups milk
  • 1 onion, chopped
  • 2 cloves
  • 1 point from a star anise
  • 1 bay leaf
  • 1 blade of mace
  • 6 black peppercorns, cracked in half
  • 120–150g/4–5½oz/2–2½ cups when prepared white Real Bread, crusts removed and torn or cut into small cubes
  • tbsp butter
  • 2 tbsp double/heavy cream (optional) sea salt


  1. Put the milk, onion and spices into a saucepan, bring almost to the boil and then remove from the heat. Cover the pan and leave the spices to infuse for at least 2 hours as it cools. You can do this the day before and keep in the refrigerator overnight, if you prefer.
  2. Strain the milk, discarding the spices (but keep, or even freeze, the onion to use in another dish at some point).
  3. Pour the infused milk back into the pan over a very low heat, add the bread and simmer until the milk has been absorbed and the bread is breaking down.
  4. Just before serving, stir in the butter and cream, if using. Taste and if you think it needs a little salt, add a pinch at a time until it is as you prefer.