Bread sauce should be creamy, gently savoury, and thick enough to coat the back of a spoon without becoming stodgy. Delia Smith Bread Sauce Recipe follows the method of infusing milk with onion, cloves and bay before adding fresh breadcrumbs. The result is a comforting sauce that works particularly well with a roast dinner.
Ingredients
- 1 medium onion
- 6 whole cloves
- 1 bay leaf
- 8 black peppercorns
- 600ml whole milk
- 100g fresh white breadcrumbs
- 25g butter
- 2 tablespoons double cream
- Salt, to taste
- Freshly ground black pepper, to taste
- A small pinch of freshly grated nutmeg
How to Make Delia Smith Bread Sauce
Step 1
Peel the onion and cut it in half. Press the cloves into the onion halves, then place them in a saucepan with the bay leaf, peppercorns and milk.
Warm the milk slowly until it is just below a simmer. Do not let it boil hard, as gentle heating gives the onion and spices time to flavour the milk without scorching it.
Remove the saucepan from the heat, cover it and leave the milk to infuse for about 30 minutes.
Step 2
Strain the infused milk into a clean saucepan to remove the onion, cloves, bay leaf and peppercorns.
Add the fresh breadcrumbs and stir well. Place the pan over low heat and cook gently for around 10–15 minutes, stirring occasionally.
The breadcrumbs will absorb the milk and turn the mixture into a thick, soft sauce. If it becomes too thick, loosen it with a little extra milk.
Step 3
Stir in the butter and double cream. Season with salt, black pepper and a small amount of grated nutmeg.
Taste before adding more seasoning. The sauce should have a mild onion flavour with a subtle warmth from the spices.
Serve immediately, or keep it warm over very low heat. If the sauce thickens while standing, stir in a splash of milk before serving.
What to Serve With Delia Smith Bread Sauce
Bread sauce is traditionally served with roast poultry, particularly roast turkey and roast chicken. It also works beautifully with roast goose because its creamy texture balances the richness of the meat.
For a classic Sunday or Christmas plate, serve it alongside roast potatoes, stuffing, roasted carrots, parsnips and a generous spoonful of gravy.
If making the sauce ahead, keep it slightly looser than your desired final consistency. It will thicken as it cools.
Delia Smith Bread Sauce Nutrition Information
Approximate nutrition per serving, assuming 6 servings:
- Calories: 190 kcal
- Protein: 5g
- Carbohydrates: 22g
- Fat: 9g
- Saturated fat: 5g
- Fiber: 2g
- Sugar: 6g
- Sodium: 180mg
The exact figures depend on the bread, milk, butter and cream used and the final serving size.
FAQs
Can I make bread sauce ahead of time?
Yes. Prepare it earlier in the day, cool it, cover and refrigerate it. Reheat gently in a saucepan, adding a little milk if necessary to restore its creamy consistency.
Can I use dried breadcrumbs?
Fresh breadcrumbs give the softest traditional texture. Dried breadcrumbs absorb liquid differently and can make the sauce heavier, so fresh white bread is preferable.
Why does my bread sauce taste too strong of cloves?
Whole cloves have a powerful flavour. Use them to infuse the milk rather than leaving them in the finished sauce. Straining the milk before adding the breadcrumbs keeps the flavour subtle.
Can I freeze bread sauce?
Yes. Cool it completely before freezing in an airtight container. Thaw it in the refrigerator and reheat slowly, stirring in a little milk to loosen it.
How thick should bread sauce be?
It should be thick and creamy but still easy to spoon onto a plate. If it holds its shape like mashed potato, it is too thick; add a little warm milk and stir until smooth.
Can I make it without cream?
Yes. The cream adds richness but is not necessary for a good bread sauce. A little extra butter or milk can be used instead.