Bread sauce with rosemary brown butter recipe | Waitrose

  • Vegetarian
  • Christmas


1 onion, halved
10 cloves
568ml whole milk, plus a splash more if needed
2-3 blades of mace
2 bay leaves 
8 black peppercorns
1⁄4 tsp salt
120g fresh white bread, torn into chunks
4 tbsp single cream
freshly grated nutmeg

For the rosemary brown butter:

50g unsalted butter
1 rosemary sprig, leaves picked and finely chopped 


1. Stud the onion halves with the cloves and put in a saucepan with the milk, mace, bay leaves, peppercorns and salt. Heat to just bubbling, then set aside to cool and infuse.

2. Strain the infused milk into a clean pan and gently reheat. Whizz the bread in a food processor to crumbs, then add to the milk, stirring until it thickens. Season, grate in a little nutmeg to taste and add more milk if it looks too thick; keep warm.

3. For the brown butter, melt the butter in a small pan over a low heat, swirling every now and again, until it turns golden brown and smells nutty – about 5-8 minutes. Add the chopped rosemary and cook for 1 minute. Take off the heat, add a pinch of salt and spoon over the bread sauce before serving. 

Bread sauce with rosemary brown butter
  • Preparation time: 10 minutes, plus infusing
  • Cooking time: 20 minutes
  • Total time: 30 minutes, plus infusing

Serves: 6 - 8

Nutritional Info

Typical values per serving:

Energy 621kJ
Fat 10.2g
Saturated Fat 6.5g
Carbohydrate 10.3g
Sugars 4.1g
Protein 4g
Salt 0.4g
Fibre 0.5g

Per serving (8)

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This recipe was first published in Mon Nov 28 11:41:00 GMT 2016.