Bread sauce

Included because a friend had not tried it and did not know how to make it!!


  • Fresh breadcrumbs
  • Butter
  • Milk
  • Peppercorns, cracked
  • Coarse sea salt (smoked is ideal)
  • 2-3 bay leaves
  • 1 onion, peeled
  • 1 garlic clove
  • 4-5 cloves
  • 1-2 cardamom pods (slightly crushed)
  • 1 cinnamon stick (optional)
  • Mace (optional)
  • Parsley stalk (optional)

Stud the onion with a few cloves.  Put in a small non-stick saucepan with bay leaves, cinnamon, mace, parsley, salt and pepper.  Add about 1 pint of milk to the pan and bring to the boil slowly.  When it reaches boiling point, take off the heat and allow to cool slowly.

Melt some butter in a pan with a solid base and add breadcrumbs.  Stir constantly to prevent sticking and ensure all the crumbs toast evenly.

When read to serve, use a sieve to drain the milk from the spices and warm again.  When hot but not boiling, stir in the breadcrumbs, a large knob of butter and milled pepper.  Stir throughly, warm while the breadcrumbs soak into the milk, then serve immediately with your poultry.

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