A classic bread sauce is the ultimate accompaniment to a perfect Christmas dinner or a roast chicken on a Sunday. Whatever day of the week it might be, this tried and tested recipe makes the best bread sauce we have ever tasted.


What You Need

  • 1 small onion
  • A handful of cloves
  • A teaspoon of blade mace
  • 300ml of milk
  • 200ml of double cream
  • 200g of white breadcrumbs
  • Sea Salt
  • Ground Black Pepper
  • Knob of butter


  1. Stud the onion with cloves.
  2. Pour the milk and cream into a heavy bottomed saucepan and add the onion and blade mace.
  3. Season with sea salt and ground black pepper.
  4. Gently heat the pan so that the onion and cloves flavour the milk.
  5. Take off the heat and leave it to infuse for a few hours.
  6. Put the pan back on a gentle heat and add the bread crumbs until they swell. Heat for approx 10 minutes, stirring slowly.
  7. Remove the onion and add the knob of butter.
  8. Season to taste.
  9. Serve or freeze.

To make your own breadcrumbs just leave your bread out, sliced, for a few hours until slightly hardening. Whack in a food processor to whiz into crumbs.

This is a great way to use up left over stale bread and the breadcrumbs freeze perfectly.

Breadcrumbs are also very useful for Treacle Tart – if you would like the recipe next month then make sure you subscribe asap.