Bread sauce

2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5 2 rating(s)
Bread sauce

A delicious accompaniment to roast chicken and turkey

20 minutes

Serves 6

Charlie Farrant

Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

For me, bread sauce is key to any chicken or turkey roast dinner. Lots of versions have hidden cream, salt and sugar. This version uses peppercorns, bay leaves and nutmeg for flavour without adding extra calories.

Charlie Farrant

Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

For me, bread sauce is key to any chicken or turkey roast dinner. Lots of versions have hidden cream, salt and sugar. This version uses peppercorns, bay leaves and nutmeg for flavour without adding extra calories.

Ingredients

  • 500ml skimmed milk
  • Bay leaf
  • ½ teaspoon whole peppercorns
  • 150g fresh breadcrumbs
  • 1 tablespoon low-fat creme fraiche
  • Freshly ground nutmeg

CALORIES: 136

FAT: 2.2g

SALT: 0.4g

SUGAR: 5.4g

Method

  1. Heat the milk in a medium-sized pan with the bay leaf and peppercorns, and simmer for 5 minutes.
  2. Using a slotted spoon, remove the peppercorns and bay leaf, and stir in the breadcrumbs. Simmer for 2–3 minutes, stirring occasionally, until it has thickened.
  3. Stir in the creme fraiche and season with freshly ground nutmeg. Serve immediately.

If you’re making this in advance, follow the recipe to the end of step 2 and cover the sauce with greaseproof paper to avoid a skin forming. When ready to serve, reheat and proceed from step 3.

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