Try this recipe for tangy sourdough bread sauce, then also check out our classic bread sauce.


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


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

  • STEP 2

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


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating