sourdough bread sauce

⏲total time: 30 minutes

🍽 serves: 8 persons

ingredients you need

instructions

Step 1 Bombard the bread to crumbs in a food processor and scatter the shallots with the cloves. Put the shallots in a saucepan with the bay leaves, peppercorns, and milk. Heat lightly for 20 mins, then pour the combination through the sieve into a clean pan and dispose of the odorous.

Step: 2 Heat the saturated milk until cooked gently, then add the flour, breadcrumbs, butter, and nutmeg. Add the cream and buttermilk, and season skilfully. Cook for 6-8 minutes more or until the sauce has thickened. Can be made up to two days ahead or frozen for two months. Reheat gently on the hob before serving, and sprinkle over the thyme leaves, if using.