bread sauce
Noun: A traditional British condiment or sauce, typically served warm with roasted poultry or game. It is a creamy, savory sauce made by simmering breadcrumbs (or small pieces of bread) in milk, which is infused with flavorings like onion and cloves, and then thickened to a smooth consistency.
Bread sauce is used as an uncountable noun to refer to the sauce itself. It is a specific culinary term. - The chef prepared a classic bread sauce to accompany the roast turkey. - For many, Christmas dinner is incomplete without bread sauce. - She prefers her chicken with a generous helping of bread sauce.
- "to make bread sauce": The process of preparing this sauce.
- Learning how to make bread sauce is a key part of mastering traditional British cooking.
- "served with bread sauce": Describing a dish that traditionally includes this accompaniment.
- The menu featured pheasant served with bread sauce and redcurrant jelly.
- Sauce (n): A general term for a liquid or semi-liquid substance served with food to add moisture and flavor.
- Breadcrumb (n): Small particles of bread, a key ingredient in bread sauce.
- Béchamel (n): A classic white sauce made with a roux of butter and flour, and milk. is a distinct, bread-thickened alternative.
- White bread sauce: A more descriptive synonym, though less common.
- Bread-thickened sauce: A descriptive phrase explaining the method.
This term refers specifically to the finished sauce. It does not refer to a sauce for bread (like a dip), but a sauce made from bread. Its meaning is almost entirely culinary and cultural, associated with British and Commonwealth holiday meals.
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creamy white sauce made with bread instead of flour and seasoned with cloves and onion
