Saffron-scented bread sauce recipe

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serves: 6
Cost: not

Nutrition per portion

Calories 206 kCal 10%
Fat 9g 13%

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.


  • 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


  • Pour milk into a saucepan and add onion, bay leaves and cloves.

  • Bring to the boil, then remove pan from the heat and leave for milk to infuse.

  • 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).

  • Strain milk into a saucepan, reserving a bay leaf for garnish.

  • 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.

  • Season sauce to taste and add the butter just before serving. Garnish with bay leaf.

Top tip for making Saffron-scented bread sauce

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

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(109 ratings)
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