Mary Berry Bread Sauce is a traditional British condiment popular for its creamy texture and aromatic flavor profile. Ideally, the milk should be infused with the onion and cloves for at least 30 minutes before adding the breadcrumbs to deepen the taste.
Mary Berry Bread Sauce Ingredients
- 1 large onion, peeled (left whole)
- 6 whole cloves
- 1 bay leaf
- 600ml (1 pint) full-fat milk
- ½ tsp whole black peppercorns
- 115g (4oz) stale white breadcrumbs (crusts removed)
- 40g (1½oz) butter
- 3–4 tbsp double cream (optional, for extra richness)
- Pinch of freshly grated nutmeg
- Salt and freshly ground black pepper
How To Make Mary Berry Bread Sauce
- Prepare the aromatics: Stud the peeled onion with the whole cloves by pushing the sharp ends into the flesh. Place the studded onion into a medium saucepan along with the bay leaf, peppercorns, and milk.
- Infuse the milk: Bring the milk slowly to a boil. As soon as it bubbles, remove the pan from the heat. Cover with a lid and set aside in a warm place to infuse for at least 30 minutes (or up to 1 hour). This step is crucial for flavor.
- Add the bread: After infusing, strain the milk through a sieve into a clean saucepan and discard the onion and spices. Add the stale white breadcrumbs to the flavored milk.
- Simmer and thicken: Place the pan over low heat and simmer gently for 3–4 minutes. Stir occasionally until the breadcrumbs have absorbed the milk and the sauce has thickened to a porridge-like consistency.
- Enrich and season: Stir in the butter (and cream if using) until melted and combined. Season with a generous pinch of nutmeg and adjust the salt and pepper to taste. Serve hot.
Recipe Tips
- Use stale bread: Fresh bread can turn gummy. Mary recommends using a loaf that is a day or two old. Remove the crusts before blitzing into crumbs to ensure the sauce stays snowy white and smooth.
- Infusion time: Do not rush the infusion step. The flavor of bread sauce comes entirely from the milk. If you don’t let it sit with the onion and cloves, it will just taste like milky bread.
- Adjusting consistency: Bread sauce thickens as it stands. If it becomes too stiff before serving, simply whisk in a splash of extra hot milk to loosen it up.
- Prep ahead: You can make the breadcrumbs days in advance and freeze them so you are ready to go on the big day.
What To Serve With Mary Berry Bread Sauce
This is a non-negotiable side for a traditional British roast.
- Roast Turkey: The classic Christmas partner.
- Roast Chicken: Elevates a Sunday lunch.
- Game Birds: Pairs well with pheasant or partridge.
- Cranberry Sauce: The sweet/savory contrast is traditional.
How To Store Mary Berry Bread Sauce
- Refrigerate: Store the cooled sauce in an airtight container in the fridge for up to 3 days.
- Freeze: Bread sauce freezes surprisingly well. Place in a sealed container and freeze for up to 1 month. Thaw in the fridge overnight.
- Reheat: Reheat gently on the stovetop, adding a little milk or a knob of butter to revive the texture.
Mary Berry Bread Sauce Nutrition Facts
- Calories: 190kcal
- Protein: 6g
- Carbohydrates: 22g
- Fat: 9g
- Saturates: 5g
- Sugar: 6g
- Salt: 0.4g
Nutrition information is estimated per serving (based on 6 servings).
FAQs
No, traditional bread sauce must be white. Brown or wholemeal bread has a stronger flavor and coarser texture that ruins the delicate, creamy consistency of the sauce.
Bread sauce is meant to have texture from the crumbs, it shouldn’t be completely smooth like a béchamel. However, if there are large lumps, it means the breadcrumbs weren’t blitzed finely enough.
No, but you can easily make it gluten-free by using a stale gluten-free white loaf. The texture may be slightly different, but the flavor will be the same.
Try More Recipes:
- Mary Berry Watercress Sauce Recipe
- Mary Berry Marie Rose Sauce Recipe
- Mary Berry Peppercorn Sauce Recipe
Mary Berry Bread Sauce Recipe
Description
A classic British accompaniment for roast turkey made by infusing milk with clove-studded onion and thickening it with white breadcrumbs.
Ingredients
Instructions
- Stud onion with cloves.
- Boil milk with onion, bay leaf, and peppercorns.
- Remove from heat and infuse for 30 minutes.
- Strain milk and discard aromatics.
- Add breadcrumbs to milk and simmer for 3–4 minutes.
- Stir in butter, cream, and nutmeg.
- Season and serve.
Notes
- Ideally, use bread that is at least two days old, as the drier texture absorbs the infused milk more effectively without becoming gluey.
- Removing the crusts from the bread is essential not just for texture but to maintain the classic, pristine white appearance of the sauce.
- The sauce will continue to thicken significantly as it cools, so it is best to take it off the heat when it is slightly looser than you want the final result to be.
