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Bread Sauce

A savory sauce made by boiling milk with stale bread crumbs, onion, peppercorns, butter, and optional cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Bread Sauce

Ingredients

Directions

Make the sauce

  1. Boil the milk in a saucepan.

  2. Add the bread crumbs and let them boil in the milk.

  3. Add the whole onion and peppercorns, then place the saucepan beside the fire to allow the bread crumbs to swell.

  4. Remove the onion after a while when the sauce thickens.

  5. Stir in a little butter.

Serve

  1. Serve.

  2. Optionally, add cream for improvement.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Milk
Forms the liquid base that the bread swells into, giving the sauce its body.
Stale bread crumbs
Absorb the hot milk and swell, thickening the sauce to a smooth consistency.
Butter
Adds fat for a rich mouthfeel and a smoother finish.

The step that matters

Removing the onion after a while. Leaving the onion in too long can make the sauce taste harsh or overly oniony. Removing it once the sauce thickens keeps the flavour mild and balanced.

Swap the onion

How well each one fits the dish's main ingredients (milk, bread, butter, cream):

  1. Potatofits better
  2. Leekfits about as well
  3. Asparagusfits about as well
  4. Onionthe original

Fit is the average pairing score against milk, bread, butter, cream. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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