Delia Smith Bread Sauce Recipe
Love a creamy, comforting sauce? This Delia Smith bread sauce recipe is pure magic. It's smooth garlicky and perfect for holidays.
Ingredients
- 300 g white bread crusts removed, torn into chunks (stale works best)
- 500 ml whole milk
- 1 small onion peeled and halved
- 2-3 whole cloves
- 1 fresh bay leaf
- 1 garlic clove peeled and lightly crushed
- 50 g unsalted butter
- 2 tbsp double cream
- Salt and white pepper to taste
- Fresh nutmeg grated (a pinch)
Instructions
Infuse the Milk
- Pour milk into a saucepan. Add onion halves, cloves, bay leaf, and garlic. Heat gently until just simmering. Do not boil.
Let It Steep
- Remove from heat. Cover pan. Let flavors infuse for 20 minutes. This builds deep taste.
Strain the Milk
- Strain infused milk through a sieve into a jug. Discard onion, cloves, bay, and garlic. Keep milk warm.
Add the Bread
- Put torn bread in a clean saucepan. Pour warm milk over bread. Stir gently. Let soak for 5 minutes.
Cook the Sauce
- Place pan over low heat. Add butter. Stir until bread breaks down into a thick paste. Cook 5 minutes.
Finish with Cream
- Stir in double cream. Season with salt, white pepper, and nutmeg. Simmer 2 more minutes. Taste and adjust.
Blend for Smoothness
- Use a wooden spoon to mash any lumps. Or blend briefly for ultra-smooth texture. Serve hot.
Notes
- Use day-old bread for best texture—it soaks up milk perfectly.
- Add a pinch of mace for extra warmth, like in old British recipes.
- For vegan version: Swap milk and cream for plant-based alternatives; use vegan butter.
- Make it cheesier: Stir in 20g grated Parmesan at the end.
- Double cloves for bolder spice if you love intense flavors.
- Thin with extra milk if sauce gets too thick while cooking.
- Grate fresh nutmeg right before serving for brightest aroma.
- Prep milk infusion ahead—reheat gently before adding bread.