Delia Smith Bread Sauce Recipe

You'll find that Delia Smith's bread sauce recipe carries a legacy far beyond its simple ingredients. This centuries-old British creation has graced countless holiday tables, yet many home cooks shy away from making it, assuming it's too complex or time-consuming. Don't let its royal heritage intimidate you – this velvety, aromatic sauce transforms everyday bread into a luxurious accompaniment that'll have your guests wondering about your culinary secrets. Whether you're planning a traditional Sunday roast or looking to elevate your next dinner party, understanding the nuances of this classic recipe will prove invaluable.

History

Dating back to medieval England, bread sauce emerged as a practical way to use stale bread while creating a luxurious accompaniment to roasted meats.

You'll find its origins in the kitchens of wealthy households, where cooks would transform leftover bread into creamy sauces using milk and spices. The tradition gained popularity during the Tudor period when spices like cloves and nutmeg became more readily available.

By the Victorian era, you'd see bread sauce regularly featured at formal dinners, particularly during the Christmas season.

It's one of the few medieval sauces that's survived virtually unchanged into modern British cuisine. When Delia Smith popularized her version in the 1970s, she helped preserve this historical dish for contemporary home cooks.

Today, you're making the sauce almost exactly as your ancestors would have, though with more precise measurements and timing.

While some traditional British dishes have fallen out of favor, bread sauce maintains its place at the Christmas table.

You'll find it's particularly special because it represents a direct link to Britain's culinary heritage, combining thrift with sophistication in a way that's uniquely British.

Recipe

Traditional bread sauce is a luxurious British accompaniment that transforms simple ingredients into a creamy, aromatic sauce perfect for holiday roasts. This classic recipe, perfected by Delia Smith, combines milk infused with warm spices and a studded onion, creating a velvety smooth sauce that complements roast turkey and other festive poultry dishes.

• 1 pint whole milk
• 1 onion, peeled
• 6 cloves
• 2 bay leaves
• 10 black peppercorns
• 1/4 teaspoon grated nutmeg
• 5 oz fresh white breadcrumbs
• 2 oz butter
• 2-3 tablespoons double cream
• Salt and white pepper

Stud the peeled onion with cloves and place in a saucepan with milk, bay leaves, peppercorns, and nutmeg; bring to a simmer, then remove from heat and let infuse for 30 minutes.

Strain the milk into a clean pan, gradually add breadcrumbs while stirring constantly over low heat until desired thickness is achieved, then stir in butter and cream, seasoning with salt and white pepper to taste.

The success of bread sauce largely depends on the quality of the breadcrumbs, which should be made from day-old white bread with crusts removed.

The sauce can be prepared up to 24 hours in advance and stored in the refrigerator, though it will need additional warm milk when reheating to restore its original consistency.

For the smoothest texture, keep stirring throughout the cooking process and avoid boiling the sauce once the breadcrumbs have been added.

Cooking Steps

You'll start by simmering your milk with the studded onion, bay leaves, peppercorns, and nutmeg, letting these aromatics infuse for at least 30 minutes before straining.

Next, you're going to gradually stir in your fresh breadcrumbs until you've got the right consistency, watching carefully as the sauce thickens.

Step 1. Milk Infusion With Spices

The first crucial step in creating bread sauce involves infusing warm milk with aromatics. You'll need to pour one pint of whole milk into a saucepan, then add your carefully prepared onion. Make sure you've studded the peeled onion with exactly six cloves before adding it to the milk.

Next, you'll add two bay leaves, ten black peppercorns, and a quarter teaspoon of freshly grated nutmeg to the milk mixture. Bring everything to a gentle simmer, but don't let it boil – you're looking for small bubbles around the edge of the pan.

Once it's simmering, immediately remove it from the heat. This is where patience becomes important. You'll need to let these ingredients infuse for at least 30 minutes, though longer is better. Think of it like making tea – the longer you let it steep, the more flavor you'll get.

During this time, the milk will gradually take on the subtle flavors of the spices and aromatics. Once the infusion time is up, strain the milk through a fine sieve into a clean pan, discarding the onion, bay leaves, and spices.

Step 2. Adding Breadcrumbs Gradually

After straining your perfectly infused milk, return the pan to a low heat and start incorporating the fresh breadcrumbs. You'll want to add them gradually, about a tablespoon at a time, while stirring constantly with a wooden spoon. This slow addition prevents lumps from forming and ensures a silky-smooth texture.

Keep stirring as you watch the sauce begin to thicken. You'll notice it starting to coat the back of your spoon – that's exactly what you're looking for. Don't rush this process; it'll take about 5-7 minutes to achieve the right consistency. If it's getting too thick too quickly, you can always add a splash more warm milk.

Once you've added all 5 ounces of breadcrumbs, let the sauce simmer gently for another 2-3 minutes. You're aiming for a texture that's similar to loose porridge – not too thick and not too thin.

If you're not sure, remember it's better to err on the thinner side as the sauce will continue to thicken as it stands. Now you're ready to move on to adding the butter and cream.

Step 3. Adding Butter and Cream

Once your bread sauce has reached its ideal consistency, stir in the 2 ounces of butter, cut into small pieces, allowing each addition to melt completely before adding more.

You'll notice the sauce becoming silkier and more luxurious with each piece of butter that melts into it. Keep stirring gently to prevent any lumps from forming and to ensure the butter distributes evenly throughout.

Next, pour in 2-3 tablespoons of double cream, adjusting the amount based on how rich you'd like your sauce to be.

The cream adds an extra layer of smoothness and a subtle richness that perfectly complements the aromatic base. You'll want to keep the heat low during this step to prevent the sauce from splitting.

Step 4. Season and Stir Well

Seasoning your bread sauce properly transforms it from good to exceptional. You'll want to add salt and white pepper gradually, tasting as you go until you've achieved the perfect balance. Start with 1/4 teaspoon of salt and a few grinds of white pepper, then adjust according to your taste.

As you're seasoning, keep stirring consistently with a wooden spoon. You'll notice the sauce becoming smoother and more uniform with each turn. Don't rush this process – proper stirring helps incorporate the seasonings evenly throughout the sauce and prevents any lumps from forming.

If you're finding it difficult to judge the seasoning, here's a helpful tip: take a small spoonful and let it cool slightly before tasting. Hot temperatures can mask the true flavor of your seasonings.

You'll also want to remember that your sauce will continue to develop flavor as it sits, so it's better to slightly underseason than overseason.

Keep stirring until you're satisfied with both the consistency and seasoning. The final texture should be smooth and velvety, with no graininess or lumps visible.

Step 5. Reheat Before Serving

Your perfectly seasoned bread sauce will need proper reheating before it reaches the dinner table. When you're ready to serve, transfer the sauce to a heavy-bottomed saucepan and place it over low heat.

You'll want to stir continuously to prevent any sticking or scorching on the bottom. As you reheat the sauce, you'll notice it's quite thick from being refrigerated. Add warm milk, about 2-3 tablespoons at a time, while stirring until you reach your desired consistency.

The sauce should coat the back of a spoon but still flow smoothly when poured. Keep the heat gentle – you don't want the sauce to boil. Instead, aim for a temperature of about 165°F (74°C), which is hot enough to serve but won't cause the sauce to separate.

Once it's heated through, give it a final taste and adjust the seasoning if needed. If you're using a microwave, reheat in 30-second intervals at medium power, stirring well between each burst.

You'll still need to thin the sauce with warm milk to achieve the right consistency.

Final Thoughts

This classic bread sauce recipe stands up to the high standards that Delia Smith's recipes are known for. You'll find it's a foolproof method that delivers consistently smooth, flavorful results every time you make it. The key is taking your time with the milk infusion – those 30 minutes make all the difference in developing the sauce's signature depth of flavor.

When you're planning your timing, remember that you can make this sauce ahead, which is a real blessing during busy holiday meal preparations. You'll want to keep an eye on the consistency as you reheat it, and don't hesitate to add a splash more milk if needed. The finished sauce should coat the back of a spoon but still be pourable.

For the best results, don't skip the fresh breadcrumbs – they're worth the extra effort. You'll notice the difference in both texture and taste compared to store-bought dried versions.

And while it might seem like a simple sauce, it's those careful details – the studded onion, the precise mix of spices, and the finishing touch of cream – that make this recipe truly special.

Frequently Asked Questions

Can I Freeze Bread Sauce After Making It?

You can freeze bread sauce for up to 3 months, but you'll notice the texture may become slightly grainy when thawed. It's best to reheat it slowly, stirring well and adding extra milk if needed.

What's the Best Way to Prevent Lumps From Forming?

To prevent lumps, you'll need to add your breadcrumbs gradually while stirring constantly. Keep your heat low and maintain steady stirring throughout. Don't rush the process, and you'll achieve a smooth, silky texture.

How Long Will Bread Sauce Keep in the Refrigerator?

Like a winter sweater that gets thicker with time, your bread sauce will keep safely in the fridge for up to 3 days. You'll need to thin it with warm milk when reheating, as it'll thicken considerably.

Can I Use Gluten-Free Bread to Make This Sauce?

Yes, you can use gluten-free bread to make bread sauce. Just ensure it's fresh and day-old, like traditional bread. You'll get a similar creamy texture, though the consistency might be slightly different than usual.

Is It Possible to Make This Sauce Dairy-Free?

You can adapt, modify, and transform this sauce using dairy-free alternatives. Try almond or oat milk instead of whole milk, plant-based butter for regular butter, and coconut cream to replace the double cream.

Conclusion

You'll find this bread sauce recipe is truly a gem in your culinary crown. Like a warm blanket on a winter's day, it wraps your roasted meats in velvety comfort and traditional British charm. Whether you're hosting a holiday feast or seeking a classic accompaniment for Sunday roast, Delia's method won't let you down. Master these simple steps, and you'll have a foolproof sauce that's sure to become a family favorite.