James Martin Bread Sauce

This classic James Martin bread sauce is rich, creamy, and gently spiced, with a soft spoonable texture that feels comforting and familiar. Made with milk, onion, cloves, and fresh breadcrumbs, it has a mellow savoury flavour that pairs beautifully with roast poultry. The recipe is straightforward and beginner friendly, with very little hands-on work. From start to finish, it takes about 30 minutes.

Ingredients

For the base

• 600ml whole milk
• 1 small onion, peeled and halved
• 6 whole cloves
• 1 bay leaf
• 8 black peppercorns

For thickening and seasoning

• 75g fresh white breadcrumbs
• 40g unsalted butter
• 3 tbsp double cream
• Salt, to taste
• Freshly ground white pepper, to taste
• Freshly grated nutmeg, a pinch

How to Make James Martin Bread Sauce

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. This gentle heat is used later to keep the sauce warm without drying it out.
• Infuse the milk: Pour the milk into a saucepan. Add the onion, cloves, bay leaf, and peppercorns. Heat slowly until just below boiling, then remove from the heat, cover, and leave to infuse for 15 minutes.
• Strain and return to heat: Strain the milk into a clean saucepan, discarding the aromatics. Place the pan back over low heat.
• Add the breadcrumbs: Stir in the breadcrumbs gradually, mixing well to avoid lumps. Cook gently for 5 to 7 minutes until thickened and creamy.
• Finish the sauce: Stir in the butter and double cream until fully melted and smooth. Season with salt, white pepper, and a pinch of nutmeg.
• Keep warm: Transfer the sauce to an ovenproof dish, cover loosely with foil, and place in the oven for up to 10 minutes until ready to serve.

Tips for the Best Bread Sauce

Why is my bread sauce too thick?

If the sauce becomes too thick, stir in a little warm milk until it reaches a soft, spoonable consistency.

Can I make bread sauce smoother?

Yes, use finer breadcrumbs or blend briefly with a stick blender for a more uniform texture.

How do I avoid a bland flavour?

Make sure the milk infuses for long enough and season gradually. Nutmeg makes a big difference.

Can I prepare this ahead of time?

You can make it earlier in the day and reheat gently with a splash of milk.

Serving Suggestions

• Serve with roast turkey or chicken
• Pair with stuffing and gravy for Sunday lunch
• Offer alongside roast vegetables for a traditional plate

Storage

Room temperature

Do not leave bread sauce at room temperature for more than 2 hours.

Refrigerator

Store in an airtight container for up to 2 days. Reheat gently on the hob or in the oven.

Freezing

Freezing is not recommended as the sauce can split and lose its creamy texture.

Nutrition

• Calories: 210 kcal
• Carbohydrates: 18g
• Protein: 6g
• Fat: 13g
• Saturated fat: 8g
• Sodium: 120mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin Bread Sauce

Recipe by Milli RoseCourse: Side DishCuisine: BritishDifficulty: Easy

Servings

6

people

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Calories

210

kcal

Creamy traditional bread sauce made with infused milk, fresh breadcrumbs, butter, and warming spices.

Ingredients

• 600ml whole milk

• 1 small onion

• 6 whole cloves

• 1 bay leaf

• 8 black peppercorns

• 75g fresh white breadcrumbs

• 40g unsalted butter

• 3 tbsp double cream

• Salt

• Nutmeg and white pepper

Directions

• Heat milk with onion, cloves, bay leaf, and peppercorns until just below boiling.
• Remove from heat, cover, and infuse for 15 minutes.
• Strain milk and return to low heat.
• Stir in breadcrumbs and cook until thickened.
• Add butter and cream, then season to taste.
• Keep warm and serve.

Notes

• Stir regularly to prevent sticking.
• Add extra milk if reheating.