Bread sauce

This is a classic British sauce that tastes wonderful.

Serves 6

425ml milk

1 peeled onion, stuck with 3 cloves

1 bay leaf (fresh or dried)

2 blades of mace

4 black peppercorns

20g butter

3 tablespoons double cream

85g fresh white breadcrumbs

salt and freshly ground black pepper


Place the milk, onion, bay leaf, mace and peppercorns in a small pan and bring slowly up to the boil.   As soon as the surface of the milk trembles remove from the heat, cover and leave to infuse for 30 minutes.   Donít worry if you leave it for longer than 30 minutes.


Strain the milk into a clean pan and reheat with the butter and cream.   Once piping hot, whisk in the breadcrumbs over a low heat and stir occasionally until the sauce has thickened.   Season to taste and serve separately along with the gravy.


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