Microwave bread sauce

This super-quick sauce for meat frees up your hob and is much better than the shop-bought instant variety

  • Prep:10 mins
    Cook:5 mins
    Plus infusing
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 105
  • fat 5g
  • saturates 3g
  • carbs 13g
  • sugars 3g
  • fibre 0g
  • protein 4g
  • salt 0.33g


  • 500ml whole milk
  • 1 onion, chopped
  • 4 cloves
  • 1 bay leaf, preferably fresh
  • 1 tsp white peppercorns
  • 1 blade mace, or ¼ tsp ground mace
  • 100g white breadcrumbs
  • 1 tbsp double cream
  • pinch freshly grated nutmeg
  • knob of butter


Bay leaves
To extract the best flavour from a fresh bay leaf, firmly fold it in half or scrunch it in your hand to break the spine before adding it to the bowl. This releases the essential oils.


  1. Combine the milk, onion, cloves, bay leaf, peppercorns and mace in a medium-sized microwaveable bowl. Place in the microwave and cook for 2 mins on High. Remove, cover with cling film and stand for 15 mins, or chill for up to 2 days if the milk’s sell-by date allows.

  2. When you’re ready to serve, strain the sauce, then return to the bowl. Add the breadcrumbs, place in the microwave again and cook for 3 mins on High. If the sauce is a bit lumpy, whisk until smooth, then stir in the cream, nutmeg and seasoning. Finish with a knob of butter.

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