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Help with "Bread Sauce", Please

post #1 of 6
Thread Starter 
Has anyone here made it? It's a British thing, which my culinary background is completely ill equipped to deal with. My trial run ended up looking like a bowl of oatmeal sneezed.

Any help would be seriously appreciated. Sidenote, I'm down to make my own bread, cut off the crusty bits, and use them for the sauce.
post #2 of 6

Just for clarification, do you mean using bread to thicken a sauce? If so, only a little is needed. I believe it is Susan Spicer who makes an incredible garlic soup using bread pureed with it to give the soup body.

post #3 of 6
There is a good recipe on the jean George's book from the early 90s. He uses the crumbs from the days bread cutting, toasts and infuses water and vinegar purée then mount with butter if I remember correctly
post #4 of 6
this is nigella Lawson's bread sauce recipe. My family's version is very similar, but I can't face typing out the whole thing on this ipad!

Personally, I don't like it, but my family do... There'd be a riot if it was not a dish on Christmas table, or when I roast chicken or game birds

post #5 of 6


  • 4 slices white bread, crusts removed
  • 1 small onion, peeled
  • 7 cloves
  • 290ml whole milk
  • 1 bay leaf
  • 10 white peppercorns
  • ¼ tsp freshly grated nutmeg
  • 30g unsalted butter
  • 2 tbsp double cream


Copyright © Heston Blumenthal 2010

  1. Put the white bread in a food processor and blitz to fine breadcrumbs. Weigh out 55g and discard the excess.
  2. Stud the onion with the cloves, then put it in a small saucepan with the milk, bay leaf, peppercorns and nutmeg. Put the pan over a medium-low heat.
  3. Once the milk is warm, remove the pan from the heat and allow the milk to infuse for 20 minutes. Strain, return to the pan and add the breadcrumbs, butter and cream. Warm gently over a medium heat for 5 minutes, stirring occasionally, until thickened. Season with salt before serving.
post #6 of 6
Thread Starter 
Oh, thanks, you all are life savers!
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