Easy Sourdough Discard Gravy
Turn your leftover sourdough discard into a rich and savory gravy that is perfectly smooth every time.
recipesbynani.comIf you bake sourdough, you know how hard it is to throw away that leftover starter. This gravy is a wonderful way to use up your discard while making something delicious for your dinner table. It adds a lovely, subtle depth of flavor that pairs perfectly with roasted meats or mashed potatoes.
Because the discard is already liquid, it whisks into your stock without forming those pesky clumps you sometimes get with flour. It comes together in just a few minutes and is a great trick to keep up your sleeve for busy weeknights or big holiday dinners.
🧺 Ingredients
- 1/2 cup sourdough starter discard
- 1 1/2 cups chicken, beef, or vegetable stock
- 2 tablespoons butter or pan drippings
- 1/4 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- Optional: fresh herbs like thyme or sage
- Optional: a few drops of browning sauce for color
👩🍳Instructions
- 1
In a saucepan off the heat, whisk together the room temperature stock and the sourdough starter until the mixture is completely smooth.
- 2
Place the saucepan over medium heat and whisk constantly until the mixture begins to simmer and thicken, which should take about 2 to 3 minutes.
- 3
Turn the heat down to low and let the gravy simmer for another few minutes while stirring often, which helps the flour in the starter cook through.
- 4
Remove the pan from the heat and stir in the butter until melted, then add the salt, pepper, and any herbs or extra seasonings you prefer.
- 5
Taste your gravy and adjust the seasoning if needed, then serve while it is hot.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze the gravy for up to 3 months, just be sure to whisk it well after reheating as it may separate slightly. Make sure your stock is at room temperature before you start to ensure the smoothest texture.
Made this recipe? Let us know how it went.
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