Bread Sauce from scratch

The perfect accompaniment to a roast dinner!

bread sauce







450ml (3/4 pint) milk
1 whole onion, peeled
4 Schwartz Whole Cloves
4 Schwartz Black Peppercorns
225g (8oz) fresh white breadcrumbs
Salt to taste


1. Place the milk, onion, Cloves and Peppercorns in a saucepan and heat them gently to boiling point.

2. Remove from the heat, cover, and leave to stand for 30 minutes. Strain the milk. Stir the breadcrumbs into the milk and heat thoroughly, stirring for 5 minutes.

3. Season with salt to taste. Remove Cloves before serving. Serve with roast turkey or chicken.

Bread Sauce is not suitable for freezing

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