Jamie Oliver Bread Sauce is made with onion, cloves, fresh bay leaves, nutmeg, whole milk, ciabatta, unsalted butter, and double cream. This traditional Bread Sauce recipe creates a delicious side dish that takes about 45 minutes to prepare and can serve up to 6 people.
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🤍 Why You’ll Love This Bread Sauce Recipe:
- Rich Flavor: The combination of cloves, nutmeg, and bay leaves creates a deeply aromatic and flavorful sauce.
- Easy to Make: With simple steps and common ingredients, this recipe is straightforward and easy to follow.
- Perfect Texture: Using ciabatta breadcrumbs gives the sauce a perfect consistency that is both smooth and hearty.
- Versatile Pairing: This sauce is a great complement to a variety of roasted meats and vegetables, enhancing your meals.
- Make-Ahead Convenience: You can prepare it in advance, saving time on busy cooking days, especially during holidays.
🧅 Jamie Oliver Bread Sauce Ingredients
- 1 onion
- 4 cloves
- 2 fresh bay leaves
- 1 whole nutmeg, for grating
- 700 ml (3 cups) whole milk
- 1½ loaves ciabatta (preferably stale)
- 30 g (2 tablespoons) unsalted butter
- 4 tablespoons double cream
- Sea salt and black pepper, to taste
🥣 How To Make Jamie Oliver Bread Sauce
- Prepare the Onion: Peel the onion, keeping it whole, and spike it with the cloves. This will infuse the milk with a subtle, aromatic flavor.
- Infuse the Milk: Place the spiked onion into a medium saucepan with the bay leaves, milk, and a few pinches of sea salt and black pepper. Finely grate a few scrapings of nutmeg into the milk. Place the pan on high heat and bring it to a boil, watching closely as the milk can boil over suddenly. Reduce to low heat and simmer gently for 5 minutes to allow the flavors to infuse. Remove the pan from heat and let it stand for 15 minutes.
- Prepare the Breadcrumbs: While the milk is infusing, cut the crusts off the ciabatta loaves. Tear 1½ loaves into chunks and pulse them in a food processor until you have coarse breadcrumbs. These breadcrumbs will give the sauce its thick, rich texture.
- Strain the Milk: Strain the infused milk through a sieve into a jug, discarding the onion, cloves, and bay leaves left in the sieve. This step ensures that the milk is smooth and ready to combine with the breadcrumbs.
- Combine Ingredients: Return the strained milk to the pan and bring it back to a boil over high heat. Reduce to medium heat and gradually stir in the breadcrumbs until they are fully incorporated. This will thicken the sauce.
- Finish the Sauce: Remove the pan from heat and add the butter and double cream. Stir well until the butter is melted and the cream is fully mixed in. Taste the sauce and season with a little more salt and pepper if needed.
- Adjust Consistency: Check the sauce’s consistency. If it is too runny, blitz the remaining ciabatta and add more breadcrumbs. If it is too thick, add a bit more milk. You want the sauce to be smooth and slightly thick.
- Serve or Store: Transfer the sauce to a jug or bowl and serve it hot. If making ahead, keep the consistency a little looser as it will thicken over time. Spoon the sauce into a bowl, leave it to cool, cover with cling film, and refrigerate until needed. This sauce is perfect for serving with roasted meats and vegetables.
💭 Recipe Tips
- Use Fresh Spices: Fresh nutmeg and whole cloves taste the best. Avoid pre-ground spices as they might be less flavorful.
- Use Stale Bread: Stale ciabatta makes a better sauce. If your bread is fresh, let it dry out overnight.
- Watch the Milk: When boiling milk, watch it closely. Milk can boil over very fast.
- Adjust the Sauce: If the sauce is too thick, add more milk. If it’s too runny, add more breadcrumbs. Make it just right before serving.
- Prepare Ahead: You can make the sauce a day before. It will get thicker as it sits, so make it a bit looser than you want. Reheat and add milk if needed before serving.
What Does Bread Sauce Go With?
Bread Sauce goes well with roast chicken, turkey, beef, or pork. It also can be served alongside roasted potatoes, steamed vegetables, stuffing, or cranberry sauce for a delicious meal.
🎚 How To Store Leftovers Bread Sauce?
- Refrigerate: Store the bread sauce in an airtight container in the fridge for up to 3 days.
- Freeze: Place the bread sauce in a freezer-safe container or bag and freeze for up to 1 month. Thaw in the fridge overnight before reheating.
🥵 How To Reheat Leftovers Bread Sauce?
- In The Oven: Preheat the oven to 350°F (175°C). Place the bread sauce in an oven-safe dish, cover with foil, and bake for 15-20 minutes until heated through.
- In The Microwave: Transfer the bread sauce to a microwave-safe dish, cover, and heat on medium power for 2-3 minutes, stirring halfway through, until hot.
- On The Stove: Pour the bread sauce into a saucepan and heat over low heat, stirring occasionally, until warmed through.
FAQs
Can I Use A Different Type Of Milk?
Yes, you can use semi-skimmed or skimmed milk, but whole milk provides the richest flavor and texture.
Can You Make Bread Sauce In Advance?
Yes, you can make bread sauce a day in advance. Store it in the fridge and reheat it before serving. It will thicken as it sits, so you might need to add a bit more milk when reheating.
What Is Bread Sauce Used For?
Bread sauce is traditionally served as a side dish with roasted meats, particularly poultry like chicken or turkey. It adds a creamy and flavorful element to the meal.
Is Bread Sauce Served Hot Or Cold?
Bread sauce is typically served hot.
Can You Make Bread Sauce With Brown Bread?
Yes, you can use brown bread to make bread sauce. The flavor will be slightly different, and the sauce may be darker in color.
How To Make Gluten-free Bread Sauce
To make gluten-free bread sauce, substitute the ciabatta with gluten-free bread. All other ingredients and steps remain the same.
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Jamie Oliver Bread Sauce Nutrition Facts
- Calories 267
- Total Fat 12.6g
- Saturated Fat 6.8g
- Carbohydrates 32.1g
- Fiber 2g
- Sugar 6.8g
- Protein 8.4g
Jamie Oliver Bread Sauce
Description
Jamie Oliver Bread Sauce is made with onion, cloves, fresh bay leaves, nutmeg, whole milk, ciabatta, unsalted butter, and double cream. This traditional Bread Sauce recipe creates a delicious side dish that takes about 45 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare the Onion: Peel the onion, keeping it whole, and spike it with the cloves. This will infuse the milk with a subtle, aromatic flavor.
- Infuse the Milk: Place the spiked onion into a medium saucepan with the bay leaves, milk, and a few pinches of sea salt and black pepper. Finely grate a few scrapings of nutmeg into the milk. Place the pan on high heat and bring it to a boil, watching closely as the milk can boil over suddenly. Reduce to low heat and simmer gently for 5 minutes to allow the flavors to infuse. Remove the pan from heat and let it stand for 15 minutes.
- Prepare the Breadcrumbs: While the milk is infusing, cut the crusts off the ciabatta loaves. Tear 1½ loaves into chunks and pulse them in a food processor until you have coarse breadcrumbs. These breadcrumbs will give the sauce its thick, rich texture.
- Strain the Milk: Strain the infused milk through a sieve into a jug, discarding the onion, cloves, and bay leaves left in the sieve. This step ensures that the milk is smooth and ready to combine with the breadcrumbs.
- Combine Ingredients: Return the strained milk to the pan and bring it back to a boil over high heat. Reduce to medium heat and gradually stir in the breadcrumbs until they are fully incorporated. This will thicken the sauce.
- Finish the Sauce: Remove the pan from heat and add the butter and double cream. Stir well until the butter is melted and the cream is fully mixed in. Taste the sauce and season with a little more salt and pepper if needed.
- Adjust Consistency: Check the sauce’s consistency. If it is too runny, blitz the remaining ciabatta and add more breadcrumbs. If it is too thick, add a bit more milk. You want the sauce to be smooth and slightly thick.
- Serve or Store: Transfer the sauce to a jug or bowl and serve it hot. If making ahead, keep the consistency a little looser as it will thicken over time. Spoon the sauce into a bowl, leave it to cool, cover with cling film, and refrigerate until needed. This sauce is perfect for serving with roasted meats and vegetables.
Notes
- Use Fresh Spices: Fresh nutmeg and whole cloves taste the best. Avoid pre-ground spices as they might be less flavorful.
- Use Stale Bread: Stale ciabatta makes a better sauce. If your bread is fresh, let it dry out overnight.
- Watch the Milk: When boiling milk, watch it closely. Milk can boil over very fast.
- Adjust the Sauce: If the sauce is too thick, add more milk. If it’s too runny, add more breadcrumbs. Make it just right before serving.
- Prepare Ahead: You can make the sauce a day before. It will get thicker as it sits, so make it a bit looser than you want. Reheat and add milk if needed before serving.
Jamie Oliver Bread Sauce