A small bowl serving sourdough bread sauce

Sourdough bread sauce

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Prep: 5 mins Cook: 25 mins

Easy

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
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Ingredients

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

    Shallot

    shal-lot

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

  • 12 cloves
    Cloves

    Clove

    klo-ve

    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

    Milk

    mill-k

    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

    Butter

    butt-err

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

  • ½ tsp freshly grated nutmeg
    Nutmeg

    Nutmeg

    nut-meg

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

  • 50ml double cream
  • 50ml buttermilk
  • thyme leaves (optional)

Method

  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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