A bread sauce is a warm or cold sauce

Sauce

In cooking, a sauce is liquid, creaming or semi-solid food served on or used in preparing other foods. Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish. Sauce is a French word taken from the Latin salsus, meaning salted...

 thickened

Thickening

In cooking, thickening is the process of increasing the viscosity of a liquid either by reduction, or by the addition of a thickening agent, typically containing starch....

 with bread

Bread

Bread is a staple food prepared by cooking a dough of flour and water and often additional ingredients. Doughs are usually baked, but in some cuisines breads are steamed , fried , or baked on an unoiled frying pan . It may be leavened or unleavened...

. It is a savoury sauce served with a main meal.

The sole survivor of the medieval bread-thickened sauces, the traditional British

British cuisine

English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but also shares much with wider British cuisine, largely due to the importation of ingredients and ideas from places such as North America, China, and India...

 bread sauce is made with milk

Milk

Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to the baby and can reduce the risk of many...

, butter

Butter

Butter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking applications, such as baking, sauce making, and pan frying...

 or cream

Cream

Cream is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, over time, the lighter fat rises to the top. In the industrial production of cream this process is accelerated by using centrifuges called "separators"...

, and bread crumbs, flavoured with onion

Onion

The onion , also known as the bulb onion, common onion and garden onion, is the most widely cultivated species of the genus Allium. The genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion The onion...

, salt

Edible salt

Salt, also known as table salt, or rock salt, is a mineral that is composed primarily of sodium chloride , a chemical compound belonging to the larger class of ionic salts. It is essential for animal life in small quantities, but is harmful to animals and plants in excess...

, clove

Clove

Cloves are the aromatic dried flower buds of a tree in the family Myrtaceae. Cloves are native to the Maluku islands in Indonesia and used as a spice in cuisines all over the world...

s, mace

Mace

A mace is a blunt weapon, a type of club or virge—that uses a heavy head on the end of a handle to deliver powerful blows. A development of the club, the military mace differs from a hammer in that the head of a mace is radially symmetric so that a blow can be delivered just as effectively with any...

, pepper

Black pepper

Black pepper is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is approximately in diameter, dark red when fully mature, and, like all drupes, contains a single seed...

 and bay leaf

Bay leaf

Bay leaf refers to the aromatic leaf of the bay laurel . Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves are often used to flavor soups, stews, braises and pâtés in Mediterranean cuisine...

, with the fat from roasting often added too. It typically accompanies domestic fowl such as turkey

Turkey

Turkey , known officially as the Republic of Turkey , is a Eurasian country located in Western Asia and in East Thrace in Southeastern Europe...

 or chicken

Chicken

The chicken is a domesticated fowl, a subspecies of the Red Junglefowl. As one of the most common and widespread domestic animals, and with a population of more than 24 billion in 2003, there are more chickens in the world than any other species of bird...

. The use of slightly stale bread is optimal, making it an economical way of using up leftover bread. The sauce is easy to make and uses readily available ingredients.

The basic recipe calls for the dairy products (2 cups of milk, with or without cream) to be heated to simmering. Then a whole, peeled onion (with a few cloves and a bay leaf added optionally) and the milk left alone for half an hour or so. It is then strained, briefly re-simmered, with breadcrumbs and then butter (if any) added as thickeners, and seasoned with salt and pepper to taste.

Turkish cuisine

Turkish cuisine

Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including that of western Europe...

 also features a cold sauce made from breadcrumbs mixed with pounded walnuts or hazelnuts and served with chick pea salads and, most famously, with chicken or duck as Circassian chicken.