A small bowl serving sourdough bread sauce

Sourdough bread sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

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
Save to My Good Food
Please sign in or register to save recipes.


  • 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



    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • 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. While cow…

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



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.