Saffron-scented bread sauce

(34 ratings)
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  • Serves: 6

Bread sauce is a must for every roast dinner. Why not jazz yours up a little with some strands of saffron? Follow along in our easy step-by-step how to video to see how it's done.

The best way to make the breadcrumbs is in a liquidiser, if you have one.


  • 1 pint milk
  • 1 onion, peeled and chopped
  • 2 bay leaves
  • 2-3 cloves
  • Pinch of saffron strands
  • 175g (6oz) fresh white breadcrumbs
  • Salt and ground black pepper
  • 30g (1oz) butter


  1. Pour milk into a saucepan and add onion, bay leaves and cloves.
  2. Bring to the boil, then remove pan from the heat and leave for milk to infuse.
  3. Place saffron strands on a sheet of baking parchment on a baking tray and cook in a hot oven for a few minutes to dry out (it doesn't matter too much what the oven temperature is as long as the saffron dries).
  4. Strain milk into a saucepan, reserving a bay leaf for garnish.
  5. Cook the sauce over a low heat for about 5-10 mins until thickened. If it thickens too much, thin with a little extra milk.
  6. Season sauce to taste and add the butter just before serving. Garnish with bay leaf.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 206(kcal)
  • Fat 9.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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