Sourdough bread sauce

Make-ahead Christmas recipe for 6 - 8 people, takes only 25 mins; recipe has sourdough bread, shallot, clove, bay leaves, black peppercorn, milk, wholemeal flour, butter, nutmeg, double cream, buttermilk and thyme leaves.

Sourdough bread sauce

Sourdough bread sauce

Recipe by Chef Soomro Course: Make-ahead Christmas

6 - 8

Prep time

5 mins


  • Milk: 500ml whole milk
  • Butter: 25g butter
  • Shallot: 2 large shallots, peeled and root cut off
  • Nutmeg: 1/2 tsp freshly grated nutmeg
  • Black Peppercorn: 3 black peppercorns
  • Buttermilk: 50ml buttermilk
  • Double Cream: 50ml double cream
  • Sourdough Bread: 80g sourdough bread (around 2 slices)
  • Wholemeal Flour: 1 tsp dark rye flour or wholemeal flour
  • Clove: 12 cloves
  • Thyme Leaves: thyme leaves (optional)
  • Bay Leaves: 2 fresh bay leaves


  1. Blitz the bread to crumbs in afood processorand 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.