Sourdough bread Sauce

Sourdough bread sauce

  • serves 10
  • Easy

A nice twist on an old classic, this sourdough bread sauce is the perfect accompaniment to your Christmas day feast. Pile your plate high and enjoy a good spoonful of this alongside all the trimmings



  • onion 1, halved and studded with 6 cloves
  • cloves 6, (for the onion)
  • bay leaves 2
  • black peppercorns 6
  • semi-skimmed milk 600ml
  • crustless sourdough bread 200g, whizzed to crumbs
  • salted butter 50g
  • double cream 60ml
  • nutmeg a grating


  • Step 1

    Put the onion, bay leaves, peppercorns and milk in a pan and bring slowly to a boil, then take off the heat, and leave to infuse for 30 minutes.

  • Step 2

    Strain the milk into a clean pan, add the breadcrumbs and bring to a simmer.

  • Step 3

    Cook until the sauce thickens, add the butter and cream then season really well with salt, pepper and nutmeg. 

  • Step 4

    Keep warm, or leave to cool, cover and chill for up to 2 days before serving. Reheat gently in a saucepan to serve, adding a little milk, if needed, to loosen it.

Nutritional Information

  • Kcals 159
  • Fat 8.8g
  • Saturates 5.4g
  • Carbs 14.8g
  • Sugars 4.2g
  • Fibre 0.9g
  • Protein 4.7g
  • Salt 0.4g