This classic Delia Smith bread sauce is a smooth, gently spiced accompaniment that belongs on every traditional roast table. It is softly textured, creamy without being heavy, and delicately flavoured with onion, cloves, bay, and nutmeg. The recipe is straightforward and beginner friendly, with no tricky techniques involved. From start to finish, it takes about 35 minutes and can be made ahead with ease.
Ingredients
For the bread sauce
- 600 ml full fat milk
- 1 small onion, peeled and halved
- 6 whole cloves
- 1 bay leaf
- 75 g fresh white breadcrumbs
- 25 g unsalted butter
- Freshly grated nutmeg, to taste
- Fine sea salt, to taste
- Freshly ground white or black pepper, to taste
How to Make Delia Smith Bread Sauce
- Prepare the milk: Pour the milk into a medium saucepan. Stud one onion half with the cloves and add both halves to the pan along with the bay leaf.
- Infuse gently: Bring the milk just to a simmer over low heat, then remove from the heat. Cover and leave to infuse for 20 minutes so the flavours develop fully.
- Add the breadcrumbs: Remove the onion and bay leaf. Return the pan to low heat and stir in the breadcrumbs a little at a time.
- Cook the sauce: Cook gently for 5 to 7 minutes, stirring frequently, until the sauce thickens to a soft, spoonable consistency.
- Finish and season: Stir in the butter until melted. Season with salt, pepper, and a light grating of nutmeg. Taste and adjust seasoning as needed.
Tips for Perfect Bread Sauce
Why is my bread sauce too thick?
Add a splash of warm milk and stir gently until the sauce loosens to your preferred consistency.
How do I avoid a lumpy texture?
Use fine, fresh breadcrumbs and add them gradually while stirring to keep the sauce smooth.
Can I make this ahead of time?
Yes, bread sauce reheats well. Store it chilled and reheat gently with extra milk, stirring often.
What breadcrumbs work best?
Fresh white bread gives the softest, most traditional texture. Avoid dried or heavily crusted bread.
Serving Suggestions
- Serve warm with roast turkey or chicken
- Pair with roast potatoes and seasonal vegetables
- Spoon alongside stuffing and gravy for a classic plate
Storage
Room temperature
Bread sauce should not be left out for more than 2 hours once cooked.
Refrigerator
Store in an airtight container for up to 2 days. Reheat gently with a little extra milk.
Freezing
Freeze for up to 1 month. Defrost overnight in the fridge and reheat slowly, stirring well.
Nutrition
- Calories: 180 kcal
- Carbohydrates: 14 g
- Protein: 5 g
- Fat: 11 g
- Saturated fat: 6 g
- Sodium: 120 mg
Nutritional values are estimates and may vary depending on ingredients used.
FAQs
Can I make bread sauce the day before?
Yes, bread sauce can be made a day ahead. Store it in the fridge and reheat gently with a little extra milk before serving.
What bread is best for bread sauce?
Fresh white bread without seeds or grains works best and gives the smoothest texture.
Can I make this without cloves?
You can reduce or omit the cloves, but they give bread sauce its traditional flavour. Add a little extra nutmeg instead.
Is bread sauce served hot or cold?
Bread sauce is traditionally served warm, but not piping hot, so its delicate flavour comes through.
Delia Smith Bread Sauce Recipe
Course: Side DishCuisine: BritishDifficulty: Easy6
portions10
minutes25
minutes35
minutes180
kcal35
minutesA classic British bread sauce made with milk, breadcrumbs, onion, and warming spices. Smooth, comforting, and perfect with roast turkey or chicken.
Ingredients
600 ml full fat milk
1 small onion, peeled and halved
6 whole cloves
1 bay leaf
75 g fresh white breadcrumbs
25 g unsalted butter
Freshly grated nutmeg
Fine sea salt
Ground white or black pepper
Directions
- Heat milk with onion, cloves, and bay leaf until just simmering.
- Remove from heat, cover, and leave to infuse for 20 minutes.
- Remove onion and bay leaf, then return milk to low heat.
- Stir in breadcrumbs gradually, stirring constantly.
- Cook gently until thickened, about 5 to 7 minutes.
- Stir in butter, season with salt, pepper, and nutmeg.
- Serve warm alongside roast meats.
Notes
- Stir regularly to prevent sticking.
- Add extra milk if reheating.
- Fresh breadcrumbs give the best texture.
