Traditional Bread Sauce

    20 minutes

    A traditional sauce from the old days when bread was often used to thicken sauces. It is normally served with chicken or turkey.

    2 people made this

    Serves: 4 

    • 200ml milk
    • 1/2 cup (125ml) cream
    • 1 onion, peeled and halved
    • 6 whole cloves, to taste
    • 8 black peppercorns, to taste
    • 50g fresh white breadcrumbs
    • 25g butter
    • 1 pinch salt and white pepper, to taste

    Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

    1. In a saucepan combine the milk, cream, onion, cloves and peppercorns over medium high heat. Slowly bring to the boil stirring frequently. Once boiling take off the heat and let stand for 5 to 10 minutes for the flavours to combine.
    2. Remove the onions, cloves and peppercorns. Place saucepan over medium low heat and stir in the breadcrumbs until smooth.
    3. Add the butter and stir until melted through. Taste and season with salt and pepper as required.

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    Reviews in English (2)


    Sounds good, but I don't think I'll be using "knob butter"  -  28 Dec 2010  (Review from Allrecipes UK & Ireland)


    A friend and I have found that star anise works just aswell as cloves when making your own. You only need two or three depending on the size  -  20 Dec 2011  (Review from Allrecipes UK & Ireland)