Creamy bread sauce for two
- Published: 13 Jul 18
- Updated: 18 Mar 24
Quiet Christmas with the two of you? This creamy bread sauce recipe makes just enough for two people – perfect for a chilled out Christmas Day.
We’ve got 100+ more dinner recipes for two to browse.
-
Serves 2
-
Takes 5 minutes to make, 15 minutes to cook, plus at least 1 hour infusing
Ingredients
- ½ small onion
- 1 blade of mace
- 150ml whole milk
- 2 fresh bay leaves
- 6 black peppercorns
- 25g fresh white breadcrumbs
- 10g butter
- 1 tbsp double cream
- Freshly grated nutmeg
Method
- Slice the onion and put it in a small pan with the mace, milk, bay leaves and peppercorns. Bring to the boil, then take off the heat and leave for at least 1 hour to infuse.
- Bring back to the boil, then take off the heat, strain and return to the pan. Stir in the breadcrumbs and half the butter. Rest for 15 minutes.
- Just before serving, bring the sauce back to a simmer, then stir in the rest of the butter, the cream and some nutmeg, salt and pepper.
- Recipe from December 2011 Issue
Nutrition
- Calories
- 171kcals
- Fat
- 12.1g (7.4g saturated)
- Protein
- 4.3g
- Carbohydrates
- 12.7g carbs (3.7g sugars)
- Fibre
- 0.4g
- Salt
- 0.4g
delicious. tips
Make the bread sauce up to the end of step 1, then leave to infuse for a couple of hours and finish off before serving.
Buy ingredients online
Rate & review
Rate
Reviews
Save recipe
Make-ahead Christmas sides
Make-ahead bread sauce
Give your Christmas meal a lift with this luxury homemade...
-
Easy
Save recipe
-
Easy
Save recipe
Christmas trimmings, sides and sauces
Classic bread sauce
Simple, creamy and a must with turkey (or chicken if...
-
Easy
Save recipe
Christmas trimmings, sides and sauces
Creamy bread sauce
Learn how to make traditional bread sauce with our easy...
-
Easy
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter