Description
A rich and creamy sourdough bread sauce infused with aromatic spices and herbs, perfect as a comforting accompaniment to roasted meats or vegetables. This traditional British sauce uses homemade sourdough breadcrumbs simmered in spiced milk, enriched with butter, cream, and buttermilk for a velvety texture and subtle tang.
Ingredients
Scale
Bread and Aromatics
- 80g sourdough bread (around 2 slices)
- 2 large shallots, peeled and root cut off
- 12 cloves
- 2 fresh bay leaves
- 3 black peppercorns
Dairy and Seasonings
- 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
- Prepare the breadcrumbs and aromatics: Blitz the sourdough bread into fine crumbs using a food processor to create the base texture for the sauce. Stud the peeled shallots with the cloves by inserting cloves into each shallot to infuse deep flavor during cooking.
- Infuse the milk: Place the studded shallots, bay leaves, peppercorns, and whole milk into a saucepan. Heat gently for 20 minutes to allow the milk to absorb the aromatic spices and herbs, enhancing the flavor profile of the sauce.
- Strain the infused milk: Pour the milk mixture through a sieve into a clean saucepan, removing the shallots, cloves, bay leaves, and peppercorns. Discard the solids to leave a clear, flavored milk base for the sauce.
- Simmer with ingredients: Warm the strained milk until simmering. Gradually add the rye or wholemeal flour, sourdough breadcrumbs, butter, and grated nutmeg, stirring continuously to combine and form a smooth mixture.
- Finish the sauce: Stir in the double cream and buttermilk, then season well with salt and pepper. Continue cooking for 6 to 8 minutes, stirring often, until the sauce thickens to a creamy consistency.
- Serve or store: The sauce can be made up to two days in advance or frozen for up to two months. Reheat gently on the stovetop before serving, optionally sprinkling thyme leaves on top for added aroma and presentation.
Notes
- Use stale or day-old sourdough bread for best texture in the sauce.
- Studding shallots with cloves intensifies the sauce’s aroma; do not skip this step.
- Adjust seasoning after adding cream and buttermilk, as they can mellow the flavors.
- When reheating, warm slowly over low heat to prevent curdling or burning.
- The sauce pairs wonderfully with roasted poultry, pork, or root vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: British
Keywords: sourdough bread sauce, traditional bread sauce, British sauce recipe, creamy sauce, roasted meat accompaniment
