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 Bread Sauce Recipe-20493

Photo by: Joseph De Leo
Comments: 0


An old-fashioned condiment, this was once considered an essential accompaniment to roast turkey or game birds.

Yield: Makes about 3 cups / 720 ml


  • 2 cups/475 ml milk
  • 1 onion, stuck with 4 whole cloves pinch of nutmeg
  • 10 or 12 whole white peppercorns
  • 1 bay leaf
  • 1 cup / 60 g white bread crumbs (preferably grated fresh from a 2-day-old loaf with crusts removed)
  • Salt and ground white pepper
  • 1 tbsp butter, softened
  • 1 tbsp heavy cream


Pour the milk into a small saucepan and add the onion, nutmeg, peppercorns, and bay leaf. Bring to a boil, then remove the pan from the heat, cover, and let steep for 30 minutes.

Strain the milk into another small saucepan, then stir in bread crumbs. Season to taste, then stir in the butter and cream.

© 2009 Colman Andrews

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 24 servings and includes 1/2 teaspoon added salt.

38kcal (2%)
33mg (3%)
0mg (1%)
16mcg RAE (1%)
4mg (1%)
91mg (4%)
1g (4%)
2g (2%)
0mg (1%)

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