James Martin Bread Sauce is the definition of a luxury British roast side dish. It is made with simple stale white breadcrumbs infused in full-fat milk, but elevated into something spectacular with aromatic spices and a rich finish. The brilliance of this recipe (and James’s signature twist) is the generous addition of both butter and double cream right at the end, transforming a humble peasant dish into a velvety, decadent sauce that is essential for any festive table or Sunday roast chicken.
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Why You Will Love This Bread Sauce Recipe:
- Deep Flavor Infusion: The milk is slowly steeped with onion, cloves, and bay leaf before the bread is even added, creating a complex savory base.
- Luxurious Texture: Unlike packet mixes, this sauce uses fresh breadcrumbs and heavy cream to achieve a smooth, spoonable consistency that isn’t gloopy.
- Make-Ahead Friendly: This is one of the few sides that actually tastes better if made a day in advance, allowing the flavors to meld completely.
- Classic Comfort: It adds a warming, aromatic element to a roast that gravy alone can’t provide.
James Martin Bread Sauce Ingredients
- 1 large onion (used for infusion).
- 6 whole cloves
- 1 bay leaf: Fresh is best for a peppery, herbal note.
- 600ml Full-fat milk: Do not use skimmed; you need the fat for the texture.
- 200g White breadcrumbs: Crusts removed. Ideally, use bread that is a day or two old (stale) as it absorbs liquid better.
- 50g Unsalted butter: Cold and cubed.
- 3 tbsp Double cream (Heavy cream)
- Pinch of fresh nutmeg
- Salt and white pepper
How To Make James Martin Bread Sauce
- Prep the Onion: Push the sharp end of the cloves into the onion halves. (Studding them ensures you can easily remove them later without fishing around for stray cloves).
- Infuse the Milk: Place the milk, studded onion, and bay leaf into a saucepan. Bring slowly to a gentle simmer over medium heat.
- Rest: Remove the pan from the heat, cover with a lid, and let it stand for at least 20 minutes (or up to an hour). This is the most important step—it allows the onion and spice flavors to permeate the milk.
- Thicken: Strain the milk into a clean pan, discarding the onion and bay leaf. Place back over low heat and stir in the breadcrumbs.
- Simmer: Cook gently for 5–10 minutes, stirring occasionally, until the bread has broken down and absorbed the liquid, and the sauce has thickened.
- Enrich: Just before serving, stir in the butter and double cream until melted and glossy.
- Season: Add the grated nutmeg and season carefully with salt and white pepper. Serve warm.
Recipe Tips
- The Bread Matters: Use a standard white loaf. Sourdough or seeded breads have flavors that are too strong and textures that are too chewy for a smooth sauce.
- Adjusting Consistency: Bread sauce thickens significantly as it cools. If it looks like porridge when you go to serve it, simply whisk in a splash of extra hot milk to loosen it up.
- Freezing: This sauce freezes brilliantly. Cool it completely, freeze in a container, and thaw overnight in the fridge before reheating gently on the stove.
- Cold Butter: Whisking in cold butter at the end (a technique called monter au beurre) gives the sauce a professional glossy shine.
What To Serve With Bread Sauce?
Bread sauce is the quintessential accompaniment for roast poultry, most notably a traditional Christmas Turkey or a Sunday Roast Chicken. Its creamy, savory profile also pairs exceptionally well with game birds like pheasant, partridge, or guinea fowl, where it helps balance the lean meat. To complete the plate, serve it alongside crispy roast potatoes, pigs in blankets, and a tart cranberry sauce or redcurrant jelly to cut through the richness.
How To Store Leftover Bread Sauce?
- Refrigerator: Allow the sauce to cool completely, then transfer it to an airtight container. It will keep fresh for up to 3 days.
- Freezer: This sauce freezes surprisingly well. Place it in a freezer-safe container or bag for up to 1 month. Thaw it overnight in the fridge before reheating.
How To Reheat Leftover Bread Sauce?
Adjusting Consistency: If the Sauce is still too thick after reheating, simply whisk in a small knob of butter or a little extra cream to restore its velvety texture.
- Stove Top (Best Method): Place the cold sauce in a saucepan over low heat. Add a splash of milk (about 1–2 tbsp) to loosen it. Stir constantly with a whisk as it warms to ensure it becomes smooth and creamy again.
- Microwave: Place in a microwave-safe bowl and add a splash of milk. Cover with a lid or plate to prevent splattering. Heat in 1-minute bursts, stirring vigorously between each burst until hot and smooth.
FAQs
It is not recommended. Brown or wholemeal bread has a stronger flavor and tougher texture that won’t break down into the smooth, creamy consistency required for a classic bread sauce. Stick to standard white bread for the best results.
Yes, simply swap the standard breadcrumbs for gluten-free white breadcrumbs. The method remains exactly the same, though you may need to add a splash more milk as GF bread can be more absorbent.
Yes, for the authentic taste. The flavor of Bread Sauce relies heavily on the infusion of cloves and onion. If you dislike biting into them, just ensure you strain the milk or stud the onion well so they are easily removed before serving.
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Bread Sauce Nutrition Facts
- Calories: 280 kcal
- Total Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 50mg
- Sodium: 300mg
- Total Carbohydrate: 22g
- Protein: 6g
James Martin Bread Sauce
Course: Sides, SauceCuisine: Brittish, AmericanDifficulty: Easy6
servings10
minutes30
minutes280
kcalJames Martin Bread Sauce is a rich, creamy classic infused with cloves, onion, and bay. Finished with butter and double cream for a luxurious texture. The perfect side for roast chicken or turkey.
Ingredients
1 large onion (used for infusion).
6 whole cloves
1 bay leaf: Fresh is best for a peppery, herbal note.
600ml Full-fat milk: Do not use skimmed; you need the fat for the texture.
200g White breadcrumbs: Crusts removed. Ideally, use bread that is a day or two old (stale) as it absorbs liquid better.
50g Unsalted butter: Cold and cubed.
3 tbsp Double cream (Heavy cream)
Pinch of fresh nutmeg
Salt and white pepper
Directions
- Prep the Onion: Push the sharp end of the cloves into the onion halves. (Studding them ensures you can easily remove them later without fishing around for stray cloves).
- Infuse the Milk: Place the milk, studded onion, and bay leaf into a saucepan. Bring slowly to a gentle simmer over medium heat.
- Rest: Remove the pan from the heat, cover with a lid, and let it stand for at least 20 minutes (or up to an hour). This is the most important step—it allows the onion and spice flavors to permeate the milk.
- Thicken: Strain the milk into a clean pan, discarding the onion and bay leaf. Place back over low heat and stir in the breadcrumbs.
- Simmer: Cook gently for 5–10 minutes, stirring occasionally, until the bread has broken down and absorbed the liquid, and the sauce has thickened.
- Enrich: Just before serving, stir in the butter and double cream until melted and glossy.
- Season: Add the grated nutmeg and season carefully with salt and white pepper. Serve warm.
Notes
- The Bread Matters: Use a standard white loaf. Sourdough or seeded breads have flavors that are too strong and textures that are too chewy for a smooth sauce.
Adjusting Consistency: Bread sauce thickens significantly as it cools. If it looks like porridge when you go to serve it, simply whisk in a splash of extra hot milk to loosen it up.
Freezing: This sauce freezes brilliantly. Cool it completely, freeze in a container, and thaw overnight in the fridge before reheating gently on the stove.
Cold Butter: Whisking in cold butter at the end (a technique called monter au beurre) gives the sauce a professional glossy shine.
