Discover the comforting embrace of Mary Berry’s Bread Sauce, a timeless classic from “Mary Berry’s Christmas Collection.” This simple yet essential side dish is a staple on the festive British table. Infused with the warmth of cloves, bay leaves, and a hint of nutmeg, this velvety sauce pairs perfectly with roast poultry and other holiday delights.
Prep: 10 mins Total: 20 mins Yields: 8
Why you’ll love it
- Nostalgic Flavor: Bread Sauce is a beloved part of British holiday traditions, bringing a nostalgic taste of Christmas to your table.
- Versatile: It’s not just for Christmas; enjoy it with roast chicken or turkey year-round.
- Easy to Make: Mary Berry’s recipe simplifies the process, making it accessible to cooks of all levels.
- Comforting Texture: The creamy, velvety consistency adds a delightful contrast to your holiday roast.
Mary Berry Bread Sauce Recipe
What is Mary Berry Bread Sauce?
Mary Berry’s Bread Sauce is a traditional British accompaniment, an essential part of the Christmas feast. It’s made by infusing milk with aromatic cloves, bay leaves, and onion, which is then blended with fresh breadcrumbs, cream, butter, and a touch of nutmeg. The result is a creamy, savoury sauce with a hint of spice.
Ingredients
- Onion: 1 onion, quartered
- Cloves: 4 cloves
- Bay Leaves: 2 bay leaves
- Milk: 450ml (¾ pint) milk
- White Breadcrumbs: 100g (4 oz) fresh white breadcrumbs
- Double Cream: 150ml (¼ pint) double cream
- Butter: 25g (1 oz) unsalted butter
- Salt: to taste
- Black Pepper: to taste
- Nutmeg: a pinch of freshly grated nutmeg
How to make Mary Berry bread sauce
- Pierce each quartered and peeled onion with a clove, then place them in a saucepan along with the bay leaves and milk.
- Bring this mixture to a boil, remove the pan from the heat, cover it, and let it steep for approximately 10 minutes.
- Using a slotted spoon, carefully remove the onion and bay leaves from the milk, and discard them.
- Add the breadcrumbs to the milk, and return the pan to a boil, while stirring continuously. Allow it to simmer for 1–2 minutes.
- Add the cream and butter into the mixture, followed by seasoning with salt, pepper, and freshly grated nutmeg to your taste. Serve this sauce piping hot.
Tips
- For smooth bread sauce: Gradually add the milk to the breadcrumbs to avoid lumps.
- Studding & seasoning: Studding the onion with cloves to allow their flavor to infuse while easily removing them later. Adjust seasoning to your preference; bread sauce should have a subtle spice and creaminess.
- For AGA users: To infuse the milk, bring it to a boil with the onion, cloves, and bay leaves, then cover it and transfer it to the Simmering Oven for 15 minutes. Complete the bread sauce on the Simmering Plate on the day.
- Preparing Ahead: Unless you plan to freeze it, it’s best to make the bread sauce on the day of use, as it may discolor if prepared in advance.
- For freezing: If freezing, it can be stored for up to 1 month. To reheat, thaw it overnight at room temperature, then gently warm it in a small pan, gradually whisking in a little milk until it reaches your desired consistency.
- For efficient organization: Consider freezing bread crust crumbs and non-crust crumbs separately. Crust crumbs work well for stuffings, while breadcrumbs can be used in bread sauce or as toppings for gratins.
Variations
- Try using whole wheat breadcrumbs for a nuttier flavor.
- For a lighter version, use low-fat milk and cream.
- Experiment with different spices like cinnamon or allspice for a unique twist.
How to serve the Bread Sauce?
Serve Mary Berry’s Bread Sauce warm, ideally alongside roast poultry, such as turkey or chicken. It’s also a wonderful accompaniment to roast vegetables or a Sunday roast. Pour it generously over your dish and savour the festive flavours that define the holiday season. Enjoy!
You might like more…
MORE MARY BERRY CHRISTMAS RECIPES:
Mary Berry Bread Sauce
This bread sauce tastes great and also freezes so well. Just one less job to do on Christmas Day …
Ingredients
- 1 onion quartered
- 4 cloves
- 2 bay leaves
- 450 ml ¾ pint milk
- 100 g 4 oz fresh white breadcrumbs
- 150 ml ¼ pint double cream
- 25 g 1 oz unsalted butter
- salt to taste
- freshly ground black pepper to taste
- a pinch of freshly grated nutmeg
Instructions
- Pierce each quartered and peeled onion with a clove, then place them in a saucepan along with the bay leaves and milk.
- Bring this mixture to a boil, remove the pan from the heat, cover it, and let it steep for approximately 10 minutes.
- Using a slotted spoon, carefully remove the onion and bay leaves from the milk, and discard them.
- Add the breadcrumbs to the milk, and return the pan to a boil, while stirring continuously. Allow it to simmer for 1–2 minutes.
- Add the cream and butter into the mixture, followed by seasoning with salt, pepper, and freshly grated nutmeg to your taste. Serve this sauce piping hot.
Notes
- For AGA users: To infuse the milk, bring it to a boil with the onion, cloves, and bay leaves, then cover it and transfer it to the Simmering Oven for 15 minutes. Complete the bread sauce on the Simmering Plate on the day.
- Preparing Ahead: Unless you plan to freeze it, it's best to make the bread sauce on the day of use, as it may discolor if prepared in advance.
- For freezing: If freezing, it can be stored for up to 1 month. To reheat, thaw it overnight at room temperature, then gently warm it in a small pan, gradually whisking in a little milk until it reaches your desired consistency.
- For efficient organization: Consider freezing bread crust crumbs and non-crust crumbs separately. Crust crumbs work well for stuffings, while breadcrumbs can be used in bread sauce or as toppings for gratins.
