A small bowl serving sourdough bread sauce

Sourdough bread sauce

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Prep: 5 mins Cook: 25 mins


Serves 6 - 8

Try a sourdough twist on classic bread sauce. Serve with your Sunday roast or to impress friends and family at Christmas. Can be made up to two days ahead

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: Per serving (8)

  • kcal134
  • fat9g
  • saturates5g
  • carbs10g
  • sugars4g
  • fibre1g
  • protein4g
  • salt0.3g


  • 80g sourdough bread (around 2 slices)
  • 2 large shallots, peeled and root cut off



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 12 cloves



    A clove is the dry, unopened flower bud of the tropical myrtle tree family used to flavour a…

  • 2 fresh bay leaves
  • 3 black peppercorns
  • 500ml whole milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 1 tsp dark rye flour or wholemeal flour
  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • ½ tsp freshly grated nutmeg



    One of the most useful of spices for both sweet and savoury

  • 50ml double cream
  • 50ml buttermilk
    Buttermilk pancake mixture in bowl with whisk



    There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

  • thyme leaves (optional)


  1. Blitz the bread to crumbs in a food processor and stud the shallots with the cloves. Put the shallots in a saucepan with the bay leaves, peppercorns and milk. Heat gently for 20 mins, then pour the mixture through a sieve into a clean pan and discard the aromatics.

  2. Heat the infused milk until simmering, then add the flour, breadcrumbs, butter and nutmeg. Add the cream and buttermilk, and season well. Cook for 6-8 mins more or until the sauce has thickened. Can be made up to two days ahead or frozen for two months. Reheat gently on the hob before serving, and sprinkle over the thyme leaves, if using.

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