Dinner

Sourdough Bread Sauce with Shallots and Aromatic Spices Recipe

ByLuna Ryder December 5, 2025December 5, 2025

Introduction

This rich and creamy sourdough bread sauce is a comforting classic perfect for pairing with roasted meats or hearty vegetarian dishes. Infused with warming spices and nutmeg, it’s a delicious way to use up stale sourdough bread while adding depth to your meal.

The image shows a round black bowl filled with a smooth, creamy white sauce. The top of the sauce is garnished with small green herb leaves scattered across the surface, and one larger fresh green leaf sits prominently near the center. There are tiny black specks and seeds lightly sprinkled on the sauce. The bowl rests on a shiny golden surface, contrasting with the white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

80g sourdough bread (around 2 slices)
2 large shallots, peeled and root cut off
12 cloves
2 fresh bay leaves
3 black peppercorns
500ml whole milk
1 tsp dark rye flour or wholemeal flour
25g butter
½ tsp freshly grated nutmeg
50ml double cream
50ml buttermilk
Thyme leaves (optional)

Instructions

Step 1: Blitz the sourdough bread into fine crumbs using a food processor. Stud the shallots with the cloves by pressing the cloves into the shallots.
Step 2: Place the clove-studded shallots, bay leaves, peppercorns, and whole milk into a saucepan. Heat gently for 20 minutes to infuse the flavors, then strain the mixture through a sieve into a clean pan, discarding the solids.
Step 3: Warm the infused milk until it just simmers. Stir in the flour, breadcrumbs, butter, and freshly grated nutmeg. Add the double cream and buttermilk, then season with salt and pepper to taste.
Step 4: Cook the sauce for 6 to 8 minutes over low heat, stirring occasionally, until it thickens to a smooth, creamy consistency.
Step 5: Serve immediately, optionally garnished with fresh thyme leaves for a fragrant finish.

Tips & Variations

Use stale sourdough bread for best texture as fresh bread can make the sauce too gummy.
Swap the buttermilk for plain yogurt if you prefer a tangier flavor.
For a dairy-free version, substitute milk and cream with plant-based alternatives and use a suitable butter substitute.
Add finely chopped fresh herbs like parsley or chives to brighten the sauce.

Storage

This sourdough bread sauce can be made up to two days in advance and refrigerated in an airtight container. It also freezes well for up to two months. To reheat, warm gently on the stovetop over low heat, stirring frequently to restore its creamy texture.

How to Serve

A close-up view of a shallow, round, white plate filled with a creamy white sauce spread evenly across the surface. The sauce is decorated with scattered small green herbs, including a single large green leaf on one side, and tiny specks of black pepper sprinkled over the top. The plate sits on a shiny golden surface, with hints of a white marbled texture visible around the edges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread for this sauce?

While sourdough is preferred for its tangy flavor and texture, you can use other dense breads like rye or wholemeal. Avoid very soft or sweet breads as they may alter the sauce’s taste and consistency.

What can I serve with sourdough bread sauce?

This sauce pairs beautifully with roasted chicken, turkey, pork, or vegetable dishes. It adds a comforting, flavorful element especially well suited for holiday meals or any hearty plate.