This bread sauce from Jamie Oliver is soft, creamy, and has just the right amount of onion and clove coming through in every spoonful.
I use a mix of whole milk and cream, and I steep the onion with cloves in the warm milk for at least 20 minutes.
It’s important to use good-quality stale white bread—cut off the crusts and tear it by hand so it blends smoothly.
I stir in a little butter at the end, and sometimes a touch of nutmeg if I want a bit more warmth.
Keep the heat low as it thickens—you’re not looking to boil, just gently coax the bread into the milk.
I always make this right before serving and keep it warm with the lid on so it doesn’t dry out!
How to Make Jamie Oliver’s Bread Sauce
Ingredients
- 2 cups Whole Milk
- 1 Onion (peeled, left whole)
- 2 Bay Leaves
- 3 oz White Bread (crusts removed, torn into small pieces)
- 2 tbsp Butter
- 4-5 Whole Cloves
- 1/4 tsp Nutmeg (freshly grated)
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Step-by-Step Instructions
Step 1:
Push the cloves into the peeled onion so they stay put.
Step 2:
Put the studded onion, bay leaves, milk, salt, and pepper into a medium saucepan.
Gently warm over low heat until the milk is just about to simmer. Turn off the heat and let it steep for around 15 minutes.
Step 3:
Take out the onion, cloves, and bay leaves, then toss in the bread pieces.
Let the bread soak for a couple of minutes, then give it a stir to help it break down and thicken the milk.
Step 4:
Put the pan back on low heat. Stir gently as the bread breaks down more and the sauce turns creamy—this takes about 5-10 minutes.
Step 5:
Remove from heat, add the butter and nutmeg, and stir well.
Taste it—add more seasoning if you want. Serve right away, or cover to keep warm for later.
Tips and Tricks for Making This Recipe
Use Stale Bread
If your bread is a day or two old, that’s perfect. It soaks up more flavor and gives a better texture in the sauce.
Don’t Skip the Cloves
The cloves really matter—they give that earthy background note, so I never skip them, even when I’m tempted to cut corners!
Adjust Consistency
If the sauce gets too thick, just splash in a bit more milk and stir until it looks right to you.
Make Ahead
You can make this sauce a day ahead and gently reheat it. Honestly, I think it tastes even better the next day after the flavors have had time to blend.
Serve Warm
Always serve bread sauce warm—it’s way creamier that way. I usually finish it with a little extra butter for richness right before serving.
What to Serve with Jamie Oliver Bread Sauce
Roast Chicken
Bread sauce and roast chicken? Classic. The creamy sauce complements juicy chicken beautifully.
I like to spoon it on the side so it soaks up all those herby juices. It just ties everything together for Sunday lunch.
Grilled Salmon
Bread sauce with grilled salmon isn’t traditional, but it actually works. The sauce’s richness balances the salmon, and if you get crispy skin, the textures are fantastic.
It’s a nice switch from the usual lemon or dill sauces that usually turn up with salmon.
Roasted Root Vegetables
Roast parsnips, carrots, or sweet potatoes get even better with bread sauce. The sweetness of the veg and the creamy sauce just work, especially when it’s cold out.
It’s a simple way to make your plate a bit more interesting.
Leek and Potato Gratin
Cheesy leek and potato gratin on the side with bread sauce? Surprisingly good combo for a cozy dinner.
The potatoes and leeks are soft, and with the sauce, every bite feels rich without being too much. If you’re into comfort food, try it one night.
Steamed Asparagus with Poached Egg
Steamed asparagus with a poached egg is a lighter, vegetarian option that goes nicely with bread sauce.
The runny yolk mixes into the sauce, and you get a mix of flavors and textures that’s honestly pretty tasty and easy to throw together.
Add black pepper or chives if you want to get a little fancy.
Variations and Substitutions
Want to change up the bread? Try sourdough, ciabatta, or whole wheat instead of white—each one brings its own texture and flavor.
If you’re out of double cream, just use whole milk or oat milk for a dairy-free version. It’ll still turn out creamy enough!
I like to toss in herbs sometimes—sage or rosemary are great. And if you’re not into cloves, you can leave them out for a milder taste.
Vegan and Dairy-Free Options
Swap the butter for a plant-based spread, and you’ll still get that rich, satisfying feel.
No eggs to worry about here—traditional bread sauce doesn’t use them anyway, so you’re already set if you need to go egg-free.
How to Store Leftover Jamie Oliver Bread Sauce
In the Fridge
If you have leftovers, just pop them into an airtight container and stick it in the fridge for up to 3 days.
I let it cool all the way before sealing, so you don’t get condensation messing with the texture.
Freezer Storage
Freezing bread sauce works surprisingly well. Pack the cooled sauce into a freezer-safe bag or container—flatten it for easy stacking.
Label it with the date so you know what’s what when you dig through the freezer later.
Preventing Dryness
Bread sauce can thicken or dry out a bit in storage.
Just stir in a splash of milk when you reheat it, and the sauce comes right back to life.
Common Mistakes to Avoid
Skipping Infusing the Milk
If you skip infusing the milk with onion, bay, and spices and just pour it straight onto the bread, you’ll miss out on that depth of flavor that makes bread sauce special.
Simmer the milk gently with aromatics and let it sit for a bit before using—it’s worth the extra time.
Using Stale Bread Improperly
Stale bread is great, but if it’s rock-hard or you use big chunks instead of crumbs, you won’t get a smooth sauce.
Crumble or blitz the bread so it soaks up the milk evenly and turns creamy.
Adding Cream Too Early
Add double cream too early, or let the sauce boil after you pour it in, and you’ll probably get a split, grainy mess—definitely not what you want.
I usually hold off and stir in the cream right at the end, just letting it warm through. That way, things stay smooth and rich, which is honestly what we’re all after.
Jamie Oliver Bread Sauce Recipe
Ingredients
- 2 cups Whole Milk
- 1 Onion peeled, left whole
- 2 Bay Leaves
- 3 oz White Bread crusts removed, torn into small pieces
- 2 tbsp Butter
- 4-5 Whole Cloves
- 1/4 tsp Nutmeg freshly grated
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Instructions
- Push the cloves into the peeled onion so they stay put.
- Put the studded onion, bay leaves, milk, salt, and pepper into a medium saucepan.
- Gently warm over low heat until the milk is just about to simmer. Turn off the heat and let it steep for around 15 minutes.
- Take out the onion, cloves, and bay leaves, then toss in the bread pieces.
- Let the bread soak for a couple of minutes, then give it a stir to help it break down and thicken the milk.
- Put the pan back on low heat. Stir gently as the bread breaks down more and the sauce turns creamy—this takes about 5-10 minutes.
- Remove from heat, add the butter and nutmeg, and stir well.
- Taste it—add more seasoning if you want. Serve right away, or cover to keep warm for later.