This Sourdough Gravy makes the most of your discard, turning it into a smooth, savory sauce in just 20 minutes. Perfect for Thanksgiving or any comfort food meal!
Ever since I bought my house four years ago, I’ve been the family host for Thanksgiving—and this year will be my fifth!
This year is also the biggest one yet, with 17 family members around the table. Over time, I’ve tried to sneak more sourdough recipes onto the menu. It started with stuffing and dinner rolls, and now, I’m adding this sourdough gravy.
Made with a sourdough discard roux, this gravy is super simple. In fact, it takes just 20 minutes and uses only five ingredients.
What I love most is that you can easily customize it. Use chicken or turkey stock, add your favorite seasonings, or even incorporate pan drippings if it’s Thanksgiving.
If you prefer a subtler sourdough flavor, you can simply reduce the amount of discard and add a bit of flour.
All in all, it’s a fun, unique twist on a comfort food classic that I hope you’ll enjoy as much as my family and I do!
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Ingredients & Substitutions
Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.
- Sourdough Discard- A ¼ cup of discard thickens about 2 cups of stock. For a milder sourdough flavor, use 2 tablespoons discard and add 2 tablespoons all-purpse flour.
- Chicken or Turkey Stock- Homemade stock gives the best flavor. Keep in mind that saltiness varies, which will affect how much additional salt you add.
- Butter- Unsalted butter is best so you can control the gravy’s saltiness.
- Flour (optional)- Swap 2 tablespoons of the discard with 2 tablespoons of flour for a less tangy sourdough gravy.
- Seasonings- Thyme, poultry seasoning, rosemary, garlic powder, onion powder, and black pepper all work beautifully.
- Kosher Salt- Start with a small amount and taste as you go. Kosher salt is ideal because it doesn’t contain sugar or anti-caking agents like table salt.
Tips for Success
- Aim for about ¼ to ½ cup of gravy per person. The exact amount depends on your meal and taste, but it’s always good to make a little extra.
- Prep first. Sourdough gravy comes together quickly, so have all your ingredients measured and ready before you start.
- Whisk continuously. Keeping an eye on the pot and whisking often prevents lumps and scorching.
- Don't simmer or boil. Boiling can cause the gravy to splatter, over-thicken, or scorch.
- Adjust thickness. If the gravy is too thick, stir in a splash of stock or water. If it’s too thin, let it simmer a little longer to reduce.
- Season to taste. Stock saltiness varies, so start with less salt, taste, and add more as needed.
- Keep warm. If you’re not serving right away, keep the gravy covered over low heat or in a warm oven to prevent a skin from forming.
How to Make Sourdough Gravy
Follow these step-by-step instructions (with pictures) to learn how to make chicken or turkey gravy with sourdough discard.
Step 1: Make the roux. Melt butter in a small saucepan over medium-low heat. Add sourdough discard and whisk until it thickens and turns lightly brown.
Step 2: Add stock. Slowly pour in chicken or turkey stock, whisking constantly to prevent lumps. Stir in salt, thyme, and black pepper.
Step 3: Thicken and serve. Heat just below a simmer for about 10 minutes, whisking frequently, until thickened. Remove from heat and serve immediately.
Making Sourdough Gravy with Pan Drippings
After roasting chicken or turkey, pour the pan drippings into a measuring cup. Let them cool so the fat rises, then spoon off most of the fat, leaving the flavorful juices.
Use the fat to make your roux: melt it in a saucepan, whisk in the sourdough discard until thick and lightly golden. Add the pan juices plus enough chicken stock to reach 2 cups.
Taste before adding extra salt, then stir in thyme, black pepper, and finish the gravy as usual.
How to Store
Store leftover sourdough gravy in an airtight container in the refrigerator for 3–4 days. For longer storage, freeze up to 3 months and thaw overnight in the fridge.
Reheat on the stovetop or in the microwave, adding a splash of stock or water if it’s too thick.
Serving Suggestions
Sourdough gravy can be served over roasted chicken or turkey, mashed potatoes, stuffing, or even drizzled on roasted vegetables. It’s also delicious with biscuits or as a savory sauce for dipping sourdough bread or focaccia.
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Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Sourdough Gravy
Equipment
Ingredients
- 4 tablespoons unsalted butter
- ¼ cup sourdough starter discard or 2 tablespoons discard + 2 tablespoons all-purpose flour for a less tangy flavor
- 2 cups chicken stock or turkey stock
- 1-2 teaspoons Diamond Crystal Kosher Salt to taste
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
Instructions
- Melt the butter in a small saucepan over medium-low heat. Once fully melted, whisk in the sourdough discard. Cook the mixture, whisking occasionally, until it thickens and begins to turn lightly golden.4 tablespoons unsalted butter, ¼ cup sourdough starter discard
- Slowly pour in the chicken (or turkey) stock while whisking continuously to prevent lumps. Add the salt, thyme, and black pepper, and whisk until everything is well combined.2 cups chicken stock, 1-2 teaspoons Diamond Crystal Kosher Salt, ½ teaspoon dried thyme, ¼ teaspoon black pepper
- Continue heating the gravy for about 10 minutes, keeping it just below a simmer. Whisk frequently until it reaches your desired thickness. It will continue to thicken slightly as it cools.
- Remove from heat and serve immediately. It’s best enjoyed warm!
Notes
- To Make With Pan Drippings: Use roasted poultry drippings instead of butter to make the roux with discard. Then, whisk in drippings + stock. Season to taste.
- Storage: Store leftover gravy in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
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