Sourdough bread sauce
- Preparation and cooking time
- Total time
- Easy
- Serves 10
Skip to ingredients
- 1 onionhalved and studded with 6 cloves
- 6 cloves(for the onion)
- 2 bay leaves
- 6 black peppercorns
- 600ml semi-skimmed milk
- 200g crustless sourdough breadwhizzed to crumbs
- 50g salted butter
- 60ml double cream
- a grating nutmeg
Nutrition: per serving
- kcal159
- fat8.8g
- saturates5.4g
- carbs14.8g
- sugars4.2g
- fibre0.9g
- protein4.7g
- salt0.4g
Method
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.
