Creamy Bread Sauce with Clove and Nutmeg
Classic bread sauce made with milk, a clove-studded onion, bay and nutmeg. Ready in 30 minutes and a cozy partner for roast turkey or chicken.
Bread sauce is not a Spanish dish, but I fell for it the first time I made it. It is soft, creamy and gently spiced, and it brings calm to a plate full of strong flavors. If you have never tried it, think of it as a warm, savory cloud for your turkey.
Saúl’s Tip
Use day-old white bread without the crusts, and stir it in a little at a time. Stop adding bread when the sauce looks slightly looser than you want, because it thickens as it sits.
Tips for Success
- Leave the clove in the onion so you can remove it easily.
- Steep the milk off the heat for flavor without scorching.
- Add milk to loosen the sauce, since it thickens as it stands.
- Grate nutmeg fresh when you can.
Make-Ahead and Storage
Keep covered in the fridge up to 2 days. It sets firm when cold, so warm it slowly with a splash of milk. Freezing is not recommended.
Variations
- Stir in 1 tbsp butter at the end.
- Top with buttered, toasted breadcrumbs.
- Use half-and-half instead of milk and cream.
Creamy Bread Sauce with Clove and Nutmeg
Ingredients
Instructions
- Press the whole clove into the cut side of the onion half.
- Put the milk, onion and bay leaf in a small saucepan. Heat over medium-low until the milk is steaming and small bubbles form at the edge. Do not let it boil over.
- Turn off the heat. Cover the pan and let the milk steep for 15 minutes, so it picks up the flavors.
- Tear the bread into small pieces and put them in a bowl.
- Remove the onion and bay leaf. Pour the warm milk over the bread.
- Stir with a fork for about 2 minutes, until the bread breaks down into a soft, thick, porridge-like sauce.
- Stir in the cream and nutmeg. Season with salt and pepper to taste.
- Warm gently over low heat for 2 to 3 minutes, stirring, adding a splash of milk if it is too thick. Serve warm.
Frequently Asked Questions
What is bread sauce?
It is a thick, mild British sauce made by soaking bread in milk flavored with onion, clove and nutmeg. It is traditionally served with roast poultry.
What bread is best for bread sauce?
Plain white sandwich bread or a day-old white loaf with the crusts cut off. Avoid seeded or strongly flavored bread.
Can I make bread sauce ahead?
Yes. Make it up to 2 days ahead and chill. Reheat gently with a splash of milk, stirring.
