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Mary Berry Bread Sauce Recipe

Mary Berry Bread Sauce
Print Recipe
Print Recipe

Bread sauce is one of Britain’s oldest recipes, originally designed to use up stale bread. It’s a creamy, savory sauce made by simmering milk with aromatics such as onion, cloves, bay leaves, and peppercorns, then thickening it with breadcrumbs. The result is smooth, subtly spiced, and wonderfully rich—a must-have on festive tables alongside roast poultry or stuffing.

Ingredients

Scale

  • 1 onion, peeled and halved

  • 6 cloves, inserted into the onion halves

  • 2 bay leaves

  • 600ml whole milk

  • 75g fresh white breadcrumbs (or slightly stale bread, crusts removed)

  • 25g butter

  • 1–2 tbsp double cream (optional for richness)

  • Salt and freshly ground black pepper, to taste

  • Freshly grated nutmeg (optional, for garnish)

Instructions

Step 1: Infuse the Milk

Pour the milk into a saucepan and add the onion halves with cloves, bay leaves, and a pinch of salt. Heat gently until just below boiling, then remove from heat. Let it infuse for about 15 minutes to absorb the flavors.

Step 2: Remove Aromatics

Lift out the onion, cloves, and bay leaves using tongs or a spoon, leaving only the flavored milk in the pan.

Step 3: Add Breadcrumbs

Stir in the breadcrumbs and return the saucepan to low heat. Simmer gently while stirring until the sauce thickens to your desired consistency.

Step 4: Add Butter and Cream

Once thick and creamy, stir in the butter until melted. If you prefer a richer flavor, add a spoonful or two of double cream. Season with pepper and adjust salt if needed.

Step 5: Serve Warm  

Transfer to a serving bowl and sprinkle lightly with grated nutmeg before serving. Bread sauce should be served warm alongside roast chicken, turkey, or stuffing.

Find it online: https://maryberrycooks.co.uk/mary-berry-bread-sauce-recipe/