Delia Smith Bread Sauce Recipe

This Delia Smith bread sauce is a traditional British accompaniment made with milk gently infused with onion, cloves, and bay before being thickened with fresh breadcrumbs. It is smooth, mildly spiced, and comforting, designed to complement rather than overpower a roast.

Bread sauce is most closely associated with Christmas turkey, yet it works just as well with roast chicken or even pork. The key lies in allowing the milk time to absorb the delicate flavour of the aromatics before the breadcrumbs are added, creating a sauce that is soft, spoonable, and properly seasoned.

Ingredients

• 1 small onion
• 6 whole cloves
• 1 bay leaf
• 300ml full-fat milk
• 50g fresh white breadcrumbs
• 25g butter
• Salt and freshly ground white pepper
• Freshly grated nutmeg (optional)

How to Make Delia Smith Bread Sauce Recipe

Stud the Onion

Peel the onion and press the cloves firmly into it. This allows the flavour to infuse the milk gently without leaving loose spices.

Infuse the Milk

Place the onion, bay leaf, and milk in a small saucepan. Heat slowly until just below boiling, then remove from the heat.

Allow to Rest

Cover and leave to infuse for at least 30 minutes. This step is essential for developing flavour.

Remove the Aromatics

Lift out the onion and bay leaf and discard them. The milk should now carry a gentle clove fragrance.

Add the Breadcrumbs

Return the pan to low heat and stir in the fresh breadcrumbs. Cook gently for 5–7 minutes, stirring frequently.

Add Butter and Season

Stir in the butter until melted. Season with salt, white pepper, and a small grating of nutmeg if using.

Adjust Consistency

If the sauce becomes too thick, add a little warm milk. It should be soft and spoonable rather than stiff.

Recipe Tips

• Always use fresh breadcrumbs for best texture.
• Heat the milk gently to avoid catching on the base of the pan.
• Allow enough infusion time for proper flavour.
• Stir frequently once breadcrumbs are added.
• Taste and adjust seasoning at the end.

Healthy Alternatives / Variations

• Use semi-skimmed milk if preferred.
• Reduce butter slightly for a lighter sauce.
• Replace a small portion of milk with light cream for richness.
• Add a pinch of mustard powder for extra warmth.
• Use wholemeal breadcrumbs for a slightly nuttier flavour.

Ingredient Substitutions

• Bay leaf can be omitted if unavailable.
• Nutmeg is optional and can be left out.
• White pepper can be replaced with black pepper.
• Ready-made breadcrumbs can be used if fresh are not available, though texture may differ slightly.

How to Serve

Serve warm alongside roast turkey, chicken, or even roast pork. It is traditionally spooned onto the plate next to the meat rather than poured over it, allowing each mouthful to be combined as desired.

Pairing Ideas

Bread sauce pairs especially well with stuffing, roast potatoes, and gravy. It also complements cranberry sauce or redcurrant jelly during festive meals.

How to Store

Fridge

Allow to cool completely, then store in an airtight container for up to 3 days.

Freezer

Freezing is not recommended as the texture may become grainy.

Reheating

Reheat gently on the hob, adding a splash of milk and stirring well until smooth.

Nutrition (per serving, approx.)

• Calories: 140 kcal
• Carbohydrates: 10g
• Protein: 3g
• Fat: 9g

FAQs

Can I make bread sauce ahead of time?

Yes, it can be made earlier in the day and reheated gently before serving.

Why is my bread sauce too thick?

Simply add a little extra warm milk and stir until smooth.

Can I use dried breadcrumbs?

Fresh breadcrumbs provide a softer, creamier result.

Does bread sauce taste strongly of cloves?

No, when infused correctly it has a gentle warmth rather than a strong spice flavour.

Delia Smith Bread Sauce Recipe

Recipe by Margaret CollinsCourse: Side DishCuisine: BritishDifficulty: Beginner

Servings

4

people

Prep time

5

minutes

Cooking time

15

minutes

Total time

50

minutes

Calories

140

kcal

20

minutes

A traditional British bread sauce made with milk infused with onion, cloves and bay, thickened with fresh breadcrumbs. Perfect with roast turkey.

Ingredients

• 1 small onion

• 6 whole cloves

• 1 bay leaf

• 300ml full-fat milk

• 50g fresh white breadcrumbs

• 25g butter

• Salt and freshly ground white pepper

• Freshly grated nutmeg (optional)

Directions

• Peel the onion and stud it with the cloves.
• Place onion, bay leaf and milk in a saucepan and heat gently until just below boiling.
• Remove from heat, cover and leave to infuse for 30 minutes.
• Remove onion and bay leaf and discard them.
• Return milk to low heat and stir in fresh breadcrumbs.
• Cook gently for 5–7 minutes, stirring frequently until thickened.
• Stir in butter until melted and season with salt, white pepper and nutmeg if using.
• Adjust consistency with a splash of warm milk if needed and serve warm.

Notes

• Use fresh breadcrumbs for best texture.
• Infuse milk fully for proper flavour.
• Reheat gently with extra milk if thickened.