Winter 2023

Garlic and Rye Bread Sauce with Crispy Sage Oil

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Christmas Bread Sauce


Maldon Garlic Sea Salt 100g GARLIC SEA SALT FLAKES 100g

1 onion, peeled and halved

2 garlic cloves, peeled

1 star anise

5 peppercorns

5 cloves

2 bay leaf

750ml whole milk

150g rye sourdough, blitzed into breadcrumbs

Freshly grated nutmeg

Knob of butter

2 tbsp of double cream

Pinch of Maldon garlic salt

6 – 8 sage leaves

Olive oil for frying


Bread sauce is a favourite at Christmas, but this one takes it to a whole new level. Using rye sourdough adds a nuttiness and malted flavour, plus Maldon Garlic Sea Salt is a wonderful addition. Lots of fresh nutmeg and crispy sage leaves elevate it from a humble sauce to a spectacular side.

  1. Place the onion halves, garlic cloves, star anise, peppercorn, cloves, and bay leaves in a pan and pour over the milk. Bring to a boil and then reduce to a simmer for 5 minutes. Then turn the heat off and allow the milk to infuse for 1 hour or longer.
  2. After an hour strain the milk to discard the onion and flavourings and place it back into the pan. Add the breadcrumbs and then simmer for 5 minutes until thickened. Then add the butter and double cream, stirring through. Season with Maldon Garlic Sea Salt and cracked black pepper.
  3. In a small pan heat some olive oil and then when hot, fry the sage leaves until crispy
  4. .Remove from the pan and scatter over the top of the bread sauce along with some of the sage oil.
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