Jamie Oliver Bread Sauce

If you’re looking for the ultimate holiday side, Jamie Oliver Bread Sauce is it. Creamy, comforting, and steeped in tradition, this sauce brings a mellow, spiced warmth to roasted meats. I made it for a family Sunday roast, and honestly, it was the silent star of the table. The texture surprised me—rich and velvety, thanks to ciabatta—and the gentle hit of cloves and nutmeg is pure magic. (inspired by Jamie Oliver)

Ingredients Needed

• 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:
Start by peeling the onion but keep it whole. Spike it with four cloves—this step infuses the milk gently without overpowering the sauce.

Infuse the Milk:
Add the clove-studded onion to a medium saucepan with bay leaves, milk, salt, and pepper. Grate a bit of nutmeg into the pan (fresh is best here). Bring the milk to a boil over high heat, then lower the heat and simmer for about 5 minutes. Remove from the heat and let everything steep for 15 minutes while the spices work their magic.

Prepare the Breadcrumbs:
Cut the crusts off your ciabatta loaves, then tear them into chunks. Pulse them in a food processor until you get coarse breadcrumbs. This is what gives the sauce that signature thick, hearty texture.

Strain the Milk:
Strain the infused milk into a jug, removing the onion, bay leaves, and cloves. This gives you a beautifully smooth base to build your sauce on.

Combine Ingredients:
Pour the milk back into the saucepan and bring to a gentle boil. Lower the heat and gradually stir in the breadcrumbs. You’ll see it start to thicken immediately.

Finish the Sauce:
Take the pan off the heat and stir in the butter and double cream. Let it all melt and blend together. Taste it now—add more salt, pepper, or nutmeg if you like.

Adjust Consistency:
If the sauce feels too runny, add a few more breadcrumbs. Too thick? Splash in a bit more milk. It should be smooth, spoonable, and just thick enough to coat the back of a spoon.

Serve or Store:
Serve it hot from a jug or bowl alongside your roast. If you’re prepping ahead, make it slightly looser since it thickens in the fridge. Let it cool completely before storing in the fridge, covered.

Why I Love This Recipe

I made this Jamie Oliver Bread Sauce for the first time at Christmas, and it’s become a staple ever since. It’s such a clever way to turn basic pantry staples into something luxurious and satisfying. Everyone asked for seconds—even those who didn’t think they liked bread sauce before!

Recipe Tips

• Use stale bread: It soaks up the milk better and gives the sauce a more consistent texture.
• Don’t walk away from the milk: It can boil over fast, so keep an eye on it.
• Grate your own nutmeg: It makes a world of difference in aroma and taste.
• Make it ahead: The flavor gets even better overnight.
• Use a hand blender if needed: For a super-smooth version, blitz it quickly before serving.

How To Store This Jamie Oliver Bread Sauce

At Room Temperature

Leave out for no more than 2 hours before storing.

In the Fridge

Keep in an airtight container for up to 3 days. Reheat gently before serving.

In the Freezer

Freeze in a freezer-safe container or bag for up to 1 month. Thaw in the fridge overnight.

Reheating

• Oven: Cover and bake at 175°C (350°F) for 15–20 minutes.
• Microwave: Heat on medium for 2–3 minutes, stirring halfway through.
• Stovetop: Warm slowly in a saucepan over low heat, stirring often.

Nutrition Facts (per serving)

• Calories: 267
• Carbs: 32.1g
• Protein: 8.4g
• Fat: 12.6g
• Sugar: 6.8g
• Fibre: 2g
• Sodium: 360mg

Let’s Answer a Few Questions!

Can I use plant-based milk?
Yes, but go for a creamy one like oat milk for best results.

Can you make it gluten-free?
Totally! Just swap the ciabatta for your favorite gluten-free loaf.

Does it need cream?
The cream makes it extra indulgent, but you can skip it or use more butter if needed.

What can I serve this with?
Roast chicken, turkey, pork, or even a veggie Wellington—anything with a savory edge.

Can I add garlic or herbs?
Sure! A smashed garlic clove or a sprig of thyme in the milk adds a lovely twist.

Try More Recipes:

• Jamie Oliver Pickled Beetroot
• Jamie Oliver Apple Coleslaw
• Jamie Oliver Beetroot Risotto