Bread Sauce Recipe: A Creamy Classic for Roast Chicken and Turkey

A traditional bread sauce recipe is one of the quiet stars of the British Christmas table. It is a soft, silky sauce made by infusing milk with onion, cloves and bay, then thickening it with fresh white breadcrumbs, and it is wonderful spooned over roast turkey or chicken.

This bread sauce recipe is easy and can be made ahead, which frees up time and oven space on a busy day. It is gently spiced and comforting rather than sweet, and it goes particularly well with our cranberry sauce recipe on the same plate.

What is bread sauce?

Bread sauce is a traditional English sauce made from milk, onion, spices and breadcrumbs. It has a texture somewhere between a thick custard and a soft porridge, and a warm, savoury flavour from cloves, bay and nutmeg. It is served with roast poultry and game, particularly at Christmas.

The sauce is centuries old and was originally a way to use up stale bread. You can read more about its history on Wikipedia.

Why bread sauce works with roast poultry

Roast turkey and chicken are rich in flavour but can be dry, and bread sauce supplies the moisture and gentle spice that balances them. Its mild, milky character also helps to calm the saltiness of gravy and the sharpness of cranberry, so each mouthful feels well rounded.

Ingredients and method for a bread sauce recipe

This makes enough sauce for six people. Use stale white bread, trimmed of crusts, for the smoothest texture.

Patience is the key. Allow the milk to infuse for at least 30 minutes before adding the breadcrumbs, because that is where most of the flavour comes from.

Choosing the bread

The bread is the base of any bread sauce recipe, so it is worth choosing it with care.

• White sandwich loaf: the traditional choice. It breaks down into a smooth, creamy sauce.
• Day-old bread: stale bread soaks up milk more evenly than fresh bread.
• Sourdough or wholemeal: these give a coarser, more rustic sauce with more flavour.

Avoid very seeded or heavily crusted bread, which will leave the sauce gritty.

How to infuse the milk

Infusing the milk is the most important stage of any bread sauce recipe. Studding the onion with cloves makes it easy to lift out later.

Warm the milk gently with the onion, bay leaves and peppercorns until it just reaches a simmer, then take it off the heat and leave it to stand for 30 minutes, or longer if you have time. The longer it sits, the more flavour it takes.

How to make bread sauce step by step

Once the milk is infused, the sauce takes only a few minutes to finish.

1. Strain the infused milk into a clean pan and discard the onion, bay and peppercorns.
2. Whisk in the breadcrumbs over a low heat and cook for 5 to 8 minutes, stirring, until thick and creamy.
3. Stir in the butter, cream and a pinch of nutmeg.
4. Season with salt and pepper, then loosen with a splash of milk if it is too thick.

Make-ahead bread sauce

One of the best things about a bread sauce recipe is that it can be made the day before. Make the sauce up to the point of adding the cream, cool it quickly and keep it covered in the fridge. Reheat it gently on the hob with a splash of milk, stirring, and add the cream and butter just before serving.

Bread sauce recipe tips

A few habits make the best bread sauce recipe even better.

• Use whole milk for a richer, smoother result.
• Stud the onion with cloves so you can lift it out in one piece.
• Grind a little fresh nutmeg rather than using pre-ground, for a brighter aroma.
• Stir the sauce often while it thickens to prevent it catching on the base of the pan.
• Warm the serving jug before pouring, so the sauce stays hot on the table.

Common bread sauce mistakes

A bread sauce recipe is simple, but a few slips can spoil the texture.

• Skipping the infusion: the sauce will taste flat and floury.
• Adding the breadcrumbs to boiling milk: this can make the sauce lumpy.
• Over-thickening: the sauce thickens as it cools, so keep it a little looser than you want.
• Under-seasoning: bread sauce needs a good pinch of salt and pepper.

Bread sauce variations

The classic bread sauce recipe is perfect on its own, but you can try these.

• Garlic bread sauce: add a crushed garlic clove to the milk.
• Herby bread sauce: stir in chopped thyme or parsley at the end.
• Mustard bread sauce: whisk in a teaspoon of English mustard for warmth.
• Dairy-free: use unsweetened oat milk and olive oil instead of butter and cream.

What to serve with bread sauce

Serve this bread sauce recipe with roast turkey, chicken, pheasant or guinea fowl, alongside gravy, stuffing and crisp roast potatoes. It is also good with cold turkey in a sandwich the next day.

Storing and reheating

Leftover bread sauce keeps in the fridge for up to three days. Reheat gently with a splash of milk, stirring until smooth. You can also freeze it for up to a month, but the texture may be slightly grainier, so whisk in a little extra milk when reheating.

Bread sauce recipe FAQs

Can I make bread sauce ahead?

Yes. Make it a day ahead up to the point of adding the cream and butter, and reheat it with a splash of milk before serving.

Can I freeze bread sauce?

You can freeze it for up to a month. It may thicken, so loosen it with extra milk as you reheat.

Why is my bread sauce too thick?

Bread sauce thickens as it cools. Stir in a splash of hot milk until it reaches a spoonable consistency.

Can I use gluten-free bread?

Yes. Use gluten-free white breadcrumbs. The texture may differ slightly, so add the crumbs gradually.

What does bread sauce taste like?

It is mild, creamy and gently spiced. The cloves and bay add a warm, aromatic note without overpowering the roast.

A good bread sauce recipe is simple, makes the most of stale bread and adds real comfort to a festive plate. Make it once and it will be on your table every year.